Winter Squash/Pumpkin Pie |
|
 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
I do not like canned or processed pumpkin. I looked years for a recipe i like and this is it. To spice it up a bit try Captain Morgans spiced Rum. Prep time does not include the time to cook the squash or make the pie shell. Ingredients:
1 1/2 cups cooked squash or 1 1/2 cups pumpkin |
1 cup evaporated milk |
3 eggs, beaten |
1/4 cup rum |
1/2 teaspoon vanilla |
3/4 sugar |
4 tablespoons sugar |
1 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
pie shell, baked |
Directions:
1. Wash-peel and cube fresh pumpkin or squash.
2. Steam for one hour.
3. Drain in a colander for a long time mashing the pumpkin periodically.
4. This mixture freezes well in zip bags.
5. In a large bowl combine the squash, milk, eggs, rum and vanilla, mix well.
6. Stir in the rest of the ingredients.
7. Pour the batter into the pie shell.
8. Bake at 300°F for one hour.
|
|