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    You are in: Home / Recipes / Pumpkin (Or Squash!) Pie Recipe
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    Pumpkin (Or Squash!) Pie

    Pumpkin (Or Squash!) Pie. Photo by spatchcock

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    spatchcock's Note:

    I bought a HUGE white squash at our local farmer's market this weekend; the little old lady selling it told me that I could get "5-6" pies out of it. Well, there was enough squash to make EIGHT PIES! So, I made two and froze the rest of the filling. Anyway, this recipe produces a spectacular pumpkiny custard, and you CAN replace the pumpkin with a mild-flavored squash; simply remove the seeds and rind, cut into chunks and boil until soft. Then puree, and voila--you have what usually comes in the cans! Originally from the Joy of Cooking.

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    9inch pie

    Units: US | Metric

    • 1 (9 inch) pie shells (see my pat-in-the-pan crust, a good and easy pie crust recipe)
    • 2 -3 large eggs (use 2 eggs for a firm custard with pronounced pumpkin flavor, or 3 eggs for a softer, more custardy)
    • 2 cups freshly cooked pumpkin or 2 cups canned pumpkin or 2 cups squash puree
    • 1 1/2 cups light cream (OR 3/4 c milk and 3/4 heavy cream) or 1 1/2 cups evaporated milk (OR 3/4 c milk and 3/4 heavy cream)
    • 1/2 cup sugar
    • 1/3 firmly packed dark brown sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon ground cloves or 1/4 teaspoon allspice
    • 1/2 teaspoon salt


    1. 1
      Preheat oven to 375 deg F.
    2. 2
      Whisk eggs; add rest of ingredients.
    3. 3
      Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
    4. 4
      Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
    5. 5
      Let cool completely on a rack before slicing!
    6. 6
      Refrigerate for up to one day.
    7. 7
      Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
    8. 8

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    • on November 19, 2005

      I've been making pumpkin pies with Cheese Squash, which must be the huge white one mentioned here for years. I always bake them, cut side down, until they are soft. After I puree the cooked squash, I drain it in a cheese cloth lined colender because I find they contain a lot of water.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2004


      My Dh went for seconds. And My Son will no doubt finish it off. I doubled the recipe. Made it without a crust. I just spray the deep pie pan with oil. I did have to cook it longer then stated by 20 minutes.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin (Or Squash!) Pie

    Serving Size: 1 (1254 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2263.9
    Calories from Fat 1262
    Total Fat 140.2 g
    Saturated Fat 61.8 g
    Cholesterol 660.6 mg
    Sodium 2389.4 mg
    Total Carbohydrate 224.0 g
    Dietary Fiber 13.8 g
    Sugars 106.9 g
    Protein 37.2 g

    The following items or measurements are not included:

    dark brown sugar

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