Tuesday, October 11, 2016

Winter Squash or Pumpkin Pie

Recipe from The Joy of Cooking
Husband-Tested in Alice’s Kitchen
Makes One 9-Inch Single Crust Pie

I was inspired to make this pie after tasting it at a pie contest.  I thought it was just downright scrumptious.  I bought a huge squash at our community-owned co-op, Lost RiverMarket & Deli that had been grown at the local community garden.  I roasted it and had enough pulp to make about ten pies!  Make this for your next holiday meal with family and friends and you all will be very happy!

2 cups cooked or canned pumpkin or winter squash
1 ½ cups rich cream
¼ cup brown sugar
½ cup granulated sugar
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
2 large eggs, slightly beaten

Unbaked Pie Shell (Perfect Pie Dough), well chilled

Preheat oven to 425F.  Mix all the pie ingredients well together in a bowl and pour into the unbaked pie shell.  Bake for 15 minutes at 425F.  Then reduce the heat to 350F.  Bake another 45 minutes or until an inserted knife comes out clean.  Serve with sweetened whipped cream.

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