Esther Recipe Reviews (Pg. 1) - (187254287)

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Pumpkin Custard Pie

Reviewed: Jan. 5, 2013
I ommitted the 1/2 cup milk. I cooked it for much longer than called for, until the centre was fairly firm. And it was GREAT! Most of the pie was firm, but the very centre just barely holds its shape when cut (almost like thick pudding). If you like your pie with lots of pumpkin flavour, lots of creaminess, and a soft texture, this is a perfect recipe.
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