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1 1/2 cup Pumpkin, prepared
3/4 cup Brown sugar
1 teaspoon Ginger
3/4 cup Evaporated milk
1/2 teaspoon cloves
1/2 teaspoon Salt
1 teaspoon cinnamon
1/2 cup Cream
1/8 teaspoon Nutmeg
1 Pie crust
2 Eggs
Boiling water
This is a somewhat unusual pumpkin pie, with different seasonings than typically encountered. It is very good, and sure to be enjoyed on those cool evenings in September and October (or anytime, for that matter). I recommend the use of a good winter squash, instead of pumpkin, as the grain is finer and the flesh is sweeter. Hubbard squash are very good, as are buttercup or fresh acorn squash. Acorn squash from storage are often a bit stringy. Pie pumpkins are good, too, and you can even use canned pumpkin. Be careful to NOT use pumpkin pie filling, which is presweetened and seasoned. Prepare a pie crust. A partially precooked rolledpastry shell is standard for pumpkin pie, but graham cracker crusts, either premade commercial or homemade, also work well. Cook about a pound or a bit more of squash or pumpkin, which should end up about the right amount for this recipe (you still have to measure). A smallish vegetable can be easily cooked by cutting in half, cleaning out the seeds and pulp, and placing cut side down on an oiled cookie sheet in a 325 oven for 45 minutes. Cut away the skin, and mash the flesh. Larger squash are best cooked by cutting up the flesh into manageable pieces, and steaming on the stovetop until tender, about half an hour or 45 minutes.
Remove, drain and mash. Some squash, like buttercup, can be very dry. If this is the case, they are ready to use after mashing. Others are on the moist side, and benefit from reduction. Place the mashed pumpkin or squash in a heavy saucepan over fairly high heat, and stir continually for about 10 minutes. This evaporates excess water, and increases the apparent sweetness of the pulp.
The process is sometimes called scorching, although nothing gets blackened if you kept on stirring.
Steep the spices in 2 tablespoonsp of boiling water for 3 minutes.
Meanwhile, beat the eggs, then add the brown sugar, evaporated milk, salt, pumpkin and spice mixture. Stir well, and add the cream. Beat until smooth.
Pour into the prepared crust, and place in an oven preheated to 425. Reduce heat to 300 immediately, and bake for about 25 minutes. The pie is done when all but the center is firm when jiggled. Remove from the oven and cool.
Serve with whipped cream or vanilla ice cream.
3/4 cup Brown sugar
1 teaspoon Ginger
3/4 cup Evaporated milk
1/2 teaspoon cloves
1/2 teaspoon Salt
1 teaspoon cinnamon
1/2 cup Cream
1/8 teaspoon Nutmeg
1 Pie crust
2 Eggs
Boiling water
This is a somewhat unusual pumpkin pie, with different seasonings than typically encountered. It is very good, and sure to be enjoyed on those cool evenings in September and October (or anytime, for that matter). I recommend the use of a good winter squash, instead of pumpkin, as the grain is finer and the flesh is sweeter. Hubbard squash are very good, as are buttercup or fresh acorn squash. Acorn squash from storage are often a bit stringy. Pie pumpkins are good, too, and you can even use canned pumpkin. Be careful to NOT use pumpkin pie filling, which is presweetened and seasoned. Prepare a pie crust. A partially precooked rolledpastry shell is standard for pumpkin pie, but graham cracker crusts, either premade commercial or homemade, also work well. Cook about a pound or a bit more of squash or pumpkin, which should end up about the right amount for this recipe (you still have to measure). A smallish vegetable can be easily cooked by cutting in half, cleaning out the seeds and pulp, and placing cut side down on an oiled cookie sheet in a 325 oven for 45 minutes. Cut away the skin, and mash the flesh. Larger squash are best cooked by cutting up the flesh into manageable pieces, and steaming on the stovetop until tender, about half an hour or 45 minutes.
Remove, drain and mash. Some squash, like buttercup, can be very dry. If this is the case, they are ready to use after mashing. Others are on the moist side, and benefit from reduction. Place the mashed pumpkin or squash in a heavy saucepan over fairly high heat, and stir continually for about 10 minutes. This evaporates excess water, and increases the apparent sweetness of the pulp.
The process is sometimes called scorching, although nothing gets blackened if you kept on stirring.
Steep the spices in 2 tablespoonsp of boiling water for 3 minutes.
Meanwhile, beat the eggs, then add the brown sugar, evaporated milk, salt, pumpkin and spice mixture. Stir well, and add the cream. Beat until smooth.
Pour into the prepared crust, and place in an oven preheated to 425. Reduce heat to 300 immediately, and bake for about 25 minutes. The pie is done when all but the center is firm when jiggled. Remove from the oven and cool.
Serve with whipped cream or vanilla ice cream.
