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Creamy Pumpkin Custard Pie


1 cup Karo dark corn syrup
1 cup undiluted evaporated milk
4 whole eggs
2 egg whites
1 (16 oz.) can pumpkin
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. ground nutmeg

Mix together until smooth. Pour into 1 unbaked 9-inch pastry shell with high fluted edge. Bake in 400 degrees oven 1 hour or until knife inserted in center comes out clean. Cool.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.