Pumpkin-Custard Swirl Pie

Pumpkin:
2/3 c. brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves (ground)
2 eggs, slightly beaten
1 c. evaporated milk
1 1/2 c. canned pumpkin

Combine sugar, salt and spices; gradually stir in pumpkin, eggs and milk. Pour into two unbaked 9-inch pie shells until about 1/2 full. This makes enough for two pies. Set aside and make custard filling.

Custard Filling:
2 eggs
1/4 c. sugar
dash of nutmeg
dash of salt
1-1/2 c. scalded milk
Beat eggs; add sugar, salt and nutmeg. Stir in scalded milk. Carefully pour into readied pumpkin pies with a swirling motion. Bake at 425 degrees for 10 minutes. Reduce to 275 degrees; bake for another 40 minutes or until inserted knife blade comes out clean. Cool at room temperature. Top with whipped cream or Cool Whip.

Return to recipes