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1Pumpkin or Butternut Squash Pie
2===============================
3
4Pie Ingredients
5---------------
6 2 --- eggs, plus yolk of third egg
7 1/2 cup dark brown sugar, packed
8 1/3 cup sugar, white
9 1/2 tsp salt
10 2 tsp cinnamon, ground
11 1 tsp ginger, ground
12 1/4 tsp nutmeg, ground
13 1/4 tsp cloves, ground
14 1/8 tsp cardamon, ground
15 1/2 tsp lemon zest
16 2 cup squash purée (sugar pumpkin or butternut squash)
17 1 1/2 cup heavy cream (or 1x 12oz can of evaporated milk)
18 1 --- pie crust
19
20Purée Ingredients
21-----------------
22 1 --- medium-small sugar pumpkin or large butternut squash
23
24
25Pumpkin Purée
26-------------
27 1. Preheat oven to 350 F.
28 2. Cut a medium-small sugar pumpkin or large butternut squash in half.
29 3. Scrape out insides and set seeds aside.
30 4. Line baking sheet with Silpat or foil. Place squash halves cut side
31 down on lined baking sheets.
32 5. Bake until fork can easily pierce the squash's skin (about 60 - 90
33 minutes).
34 6. Remove from oven and let cool.
35 7. Scoop out the pulp and mash with potatoe masher.
36
37 * Makes about 4 cups of squash purée.
38
39
40Directions
41----------
42 1) Preheat oven to 425 F.
43 2) Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt,
44 cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
45 3) Mix in the pumpkin purée. Stir in the cream. Beat together until
46 everything is well mixed. Pour the filling into an uncooked pie shell.
47 4) Bake at a high temperature of 425°F for 15 minutes.
48 5) Lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until
49 a knife inserted in the center comes out clean.
50 6) Cool the pumpkin pie on a wire rack for 2 hours.
51
52
53Notes
54-----
55 * About half-way through the baking, placing foil around the edges of the
56 crust or using a pie protector will keep the crust from browning too
57 much.
58
59Original Source
60---------------
61 http://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/
62