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| 1 | Pumpkin or Butternut Squash Pie | ||
| 2 | =============================== | ||
| 3 | |||
| 4 | Pie 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 | |||
| 20 | Purée Ingredients | ||
| 21 | ----------------- | ||
| 22 | 1 --- medium-small sugar pumpkin or large butternut squash | ||
| 23 | |||
| 24 | |||
| 25 | Pumpkin 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 | |||
| 40 | Directions | ||
| 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 | |||
| 53 | Notes | ||
| 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 | |||
| 59 | Original Source | ||
| 60 | --------------- | ||
| 61 | http://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/ | ||
| 62 | |||
