Pumpkin Custard Pie

Step 1

Prepare 9 inch pie shell. Build up edges with crimping or use a deep dish commercially prepared crust. Set aside.

Step 2

Pre-heat oven to 400F degrees.

Step 3

In a medium mixing bowl or 4 cup glass measuring cup, place the 1/2 cup granulated sugar and the 1 Tablespoon all-purpose flour. Whisk together to blend in the flour and break up clumps. Add the 4 eggs and whisk together until fully blended and frothy. Add the 1 teaspoon vanilla and stir it in.

Step 4

Add the 1 cup pumpkin to the egg mixture and whisk well. Add the 2 cups milk and whisk together again making sure the mixture is very well blended.

Step 5

Pour the pumpkin filling gently into the unbaked pie shell. If you have a tiny bit left over to prevent over-filling, simply discard it.

Step 6

Sprinkle the top evenly with the ground cinnamon, nutmeg, and cloves. (adjust to your taste). Dot the top with the three thin slices of butter.

Step 7

OPTIONAL but recommended: Cover the edges of the pie crust with strips of foil or a pie shield to prevent over-browning while baking. Check and remove towards the end of baking, if needed.

Step 8

Bake in pre-heated 400F degree oven for 35 to 40 minutes or until center giggles lightly, but a knife inserted in the center comes out clean.

Step 9

Cool completely or serve at room temperature. Cover and refrigerate leftovers.