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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