Pumpkin or Squash Pie
Nutrition
Calories: 306 kcalCarbohydrates: 49 gProtein: 14 gFat: 18 gSaturated Fat: 10 gCholesterol: 90 mgSodium: 270 mgFiber: 6 gSugar: 38 gVitamin A: 57.8 IUCalcium: 132 mgIron: 10 mg
Ingredients
- 3 whole eggs
- 2 cups cooked strained fresh or canned pumpkin or squash or sieved frozen squash
- 1 cup brown sugar or 3/4 cup white sugar
- 1/4 tsp salt
- ¼ teaspoon ground ginger 1/4-1/2 tsp
- 1/2 to 1 tsp cinnamon
- 1/8 to 1/4 tsp cloves
- 1/2 to 1 tsp nutmeg
- 1 cup evaporated milk 1 1/2 cups
- 1 whole pastry shell unbaked pastry shell for a deep 9 or 10-inch pie or two - 8-inch shells
Instructions
- Break the eggs into a mixing bowl and beat until the yolks and whites are combined. Add the pumpkin or squash, sugar, salt, and spices. Blend well.
- Add the milk or cream and stir to combine thoroughly. Have the pastry shell or shells ready. Stir the filling just before turning into the shell.
- This is rather a sloppy mixture to pour, and it is better to dip it from the bowl to the pastry. You might also position the pie pan on the oven rack, pulled forward, and ladle in the filling there, with the oven preheated to 450°F. Bake 9 or 10 inch pies 15 minutes at this temperature (8-inch pies 20 minutes), then reduce the heat to 300 to 325°F and bake about 30 minutes longer, or until the filling appears set when the pie is shaken gently, except for about 2 inches at the center.
- Or bake for the prescribed time at 450°F, then turn the oven off. Do not open the oven door. Leave the pie in the oven 40 to 45 minutes (8-inch pies about 35 minutes). It should be set when removed. This latter method of baking will only work with a well-insulated oven. Cool the pie on a rack.