Pumpkin ( squash) pie
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Author: Melanie Watts Status: published license cc-by-nc-nd tags: recipe, cooking, baking, pie, spice, nutmeg, cinnamon, squash, cloves, pumpkin pie, cream pie,
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Share on TwitterI make this every year around this time. I usually use some type of squash.
This year I cut a Hubbard squash in half and baked it in the oven. When it had cooked and was cool I put about 3 cups in a bowl mashed it an added spices, ginger, cloves, cinnamon and nutmeg are good. I threw in about a cup of brown sugar and gave it a good stir. In a different bowl I beat three eggs and mixed in about a cup and a half of cream. Add this to the pumpkin mixture and stir.
To make the piecrust use half a recipe. Roll out and press into a pie plate. Bake at 375 F for about ten minutes. The goal is to warm up the crust so it gets cooked all the way through after the filling is added. When the crust is hot to touch pour in the filling. Bake the pie in the oven at 375 F for 30-45 minutes, when a knife inserted in the middle comes out clean.
