Pumpkin or Squash Custard Pie Recipe ingredients

• 1-¼ cups cooked sifted pumpkin or squash
• 1-¼ cups Karo, Orange or Blue Label
• ¾ teaspoon salt
• 2 eggs
• 1 tablespoon Argo or Kingsford's Cornstarch
• 1-¼ cups rich milk
• 1-¼ teaspoons cinnamon
• 1/3 teaspoon ginger
• Flaky Pie Crust

To prepare this Pumpkin or Squash Custard Pie Recipe, first line a deep pie plate with the crust, fluting the edge. Combine all the other ingredients pour into the plate and bake until firm in the center, in a moderate oven, 350 to 375 degrees F.