Pumpkin (Or Squash!) Pie

"I bought a HUGE white squash at our local farmer's market this weekend; the little old lady selling it told me that I could get "5-6" pies out of it. Well, there was enough squash to make EIGHT PIES! So, I made two and froze the rest of the filling. Anyway, this recipe produces a spectacular pumpkiny custard, and you CAN replace the pumpkin with a mild-flavored squash; simply remove the seeds and rind, cut into chunks and boil until soft. Then puree, and voila--you have what usually comes in the cans! Originally from the Joy of Cooking."
 
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photo by spatchcock photo by spatchcock
photo by spatchcock
photo by Rita1652 photo by Rita1652
photo by spatchcock photo by spatchcock
Ready In:
55mins
Ingredients:
11
Yields:
1 9inch pie
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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 12 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)
  • 12 cup sugar
  • 13 firmly packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 12 teaspoon freshly grated nutmeg
  • 14 teaspoon ground cloves or 1/4 teaspoon allspice
  • 12 teaspoon salt
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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

  1. I've been making pumpkin pies with Cheese Squash, which must be the huge white one mentioned here for years. I always bake them, cut side down, until they are soft. After I puree the cooked squash, I drain it in a cheese cloth lined colender because I find they contain a lot of water.
     
  2. My Dh went for seconds. And My Son will no doubt finish it off. I doubled the recipe. Made it without a crust. I just spray the deep pie pan with oil. I did have to cook it longer then stated by 20 minutes.
     
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bok bok, bok bok bok bok.
 
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