Pumpkin Custard Pies - cooking recipe

Ingredients

1 large can pumpkin
5 eggs, beaten
1 1/2 qt. milk
5 level Tbsp. flour
5 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 tsp. salt
2 1/2 c. sugar
5 tsp. vanilla
nutmeg to sprinkle on pies before baking
4 lightly baked pie shells (9-inch)

Preparation

Put pumpkin, beaten eggs and milk in a large bowl.
Put flour, spices and salt in a small bowl and mix with a little milk until smooth.
Add enough more milk to make it runny, then add it all to the pumpkin mixture.
Add the sugar and vanilla and stir well.
Put in pie shells and sprinkle nutmeg over the tops.
Bake in 450\u00b0 oven for about 10 minutes, then reduce to 350\u00b0 and bake for 30 to 35 minutes longer or until centers are firm.
Test by inserting blade of knife.
It should come out clean.