10137 Preston Rd
just off Mondon Hill Road between Hwy 41 and Hwy 50.
Produce Barn is open Sunday Monday Tuesday & Wednesday Farm Phone 352 799 6752 When we're busy in the field, our cells keep us available 352-232-3381 & 352-232-0294
For our Produce Stand locations, dates, and hours please click here.
Tuesday, June 19, 2012
1 can (15 oz) pure pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9-inch deep dish pie shell
2 large eggs
3/4 cup sugar or spenda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix dry ingredients in bowl.
In separate bowl, beat eggs. Stir in pumpkin and dry mixture.
Slowly stir in the evaporated milk until blended well.
Pour into shell.
Bake at 425F for 15 minutes, then reduce the temperature, and baked an additional 40-50 minutes at 350F, until inserted toothpick emerges clean.
Cool for about 2 hours. May be served at room temperature or chilled.
NOTE: it is not recommended that custard pies be frozen because the filling may separate itself from the crust.