Pumpkin or Butternut Squash Pie =============================== Pie Ingredients --------------- 2 --- eggs, plus yolk of third egg 1/2 cup dark brown sugar, packed 1/3 cup sugar, white 1/2 tsp salt 2 tsp cinnamon, ground 1 tsp ginger, ground 1/4 tsp nutmeg, ground 1/4 tsp cloves, ground 1/8 tsp cardamon, ground 1/2 tsp lemon zest 2 cup squash purée (sugar pumpkin or butternut squash) 1 1/2 cup heavy cream (or 1x 12oz can of evaporated milk) 1 --- pie crust Purée Ingredients ----------------- 1 --- medium-small sugar pumpkin or large butternut squash Pumpkin Purée ------------- 1. Preheat oven to 350 F. 2. Cut a medium-small sugar pumpkin or large butternut squash in half. 3. Scrape out insides and set seeds aside. 4. Line baking sheet with Silpat or foil. Place squash halves cut side down on lined baking sheets. 5. Bake until fork can easily pierce the squash's skin (about 60 - 90 minutes). 6. Remove from oven and let cool. 7. Scoop out the pulp and mash with potatoe masher. * Makes about 4 cups of squash purée. Directions ---------- 1) Preheat oven to 425 F. 2) Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest. 3) Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed. Pour the filling into an uncooked pie shell. 4) Bake at a high temperature of 425°F for 15 minutes. 5) Lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. 6) Cool the pumpkin pie on a wire rack for 2 hours. Notes ----- * About half-way through the baking, placing foil around the edges of the crust or using a pie protector will keep the crust from browning too much. Original Source --------------- http://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/