Custard Pumpkin Pie

This is Haillie's favorite pie ever!

Doesn't that make your mouth water? When I make this pie I use a blender to mix the filling. You don't have to but if you don't the custard and pumpkin may separate. It's still just as good. I also put my pie plate on my oven rack then pour the filling in to prevent spilling and making a mess.

Recipe from my dear Aunt Shirley.
Download "Custard Pumpkin Pie"
Ingredients
2 cups all purpose flour
1 tsp salt
3/4 cup butter flavored Crisco, chilled
3-6 tbsp ice cold water
1 cup pumpkin
1-1/2 cups milk
1 can (12 oz) evaporate milk
1 cup sugar
3/4 tsp salt
2 tbsp corn starch
3 eggs slightly beaten
1 tsp vanilla
Directions
Blend flour and salt in medium mixing bowl. Cut in chilled shortening cubes into flour mixture until mixture resembles coarse crumbs. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together. Shape dough into a ball and flatten ball into 1/2-inch thick round disk. For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days. Roll dough out into a circle. Transfer dough to pie plate. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired.
Preheat oven to 450 ⁰F. Place remaining ingredients into a blender and blend until smooth. Pour into prepared pie plate and sprinkle with cinnamon. Bake for 10 minutes and then turn oven down to 350 ⁰F and continue to bake until knife inserted in center of pie comes out clean.