Pumpkin (Or Squash!) Pie
photo by spatchcock
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
1 9inch pie
ingredients
- 1 (9 inch) pie shells (see my pat-in-the-pan crust, a good and easy pie crust recipe)
- 2 -3 large eggs (use 2 eggs for a firm custard with pronounced pumpkin flavor, or 3 eggs for a softer, more custardy)
- 2 2 cups canned pumpkin or 2 cups squash puree
- 1 1⁄2 cups light cream (OR 3/4 c milk and 3/4 heavy cream) or 1 1/2 cups evaporated milk (OR 3/4 c milk and 3/4 heavy cream)
- 1⁄2 cup sugar
- 1⁄3 firmly packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon ground cloves or 1/4 teaspoon allspice
- 1⁄2 teaspoon salt
directions
- Preheat oven to 375 deg F.
- Whisk eggs; add rest of ingredients.
- Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
- Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
- Let cool completely on a rack before slicing!
- Refrigerate for up to one day.
- Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
- ENJOY!
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Reviews
RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.