Recipe by spatchcock
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.
Top Review by Old Sea Cook
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.
- 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)
- 473.18 ml freshly cooked pumpkin or 473.18 ml canned pumpkin or 473.18 ml squash puree
- 354.88 ml light cream (OR 3/4 c milk and 3/4 heavy cream) or 354.88 ml evaporated milk (OR 3/4 c milk and 3/4 heavy cream)
- 118.29 ml sugar
- 0 firmly packed dark brown sugar
- 4.92 ml ground cinnamon
- 4.92 ml ground ginger
- 2.46 ml freshly grated nutmeg
- 1.23 ml ground cloves or 1.23 ml allspice
- 2.46 ml salt
Directions See How It's Made
- Preheat oven to 375 deg F.
- Whisk eggs; add rest of ingredients.
- Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
- Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
- Let cool completely on a rack before slicing!
- Refrigerate for up to one day.
- Serve cold, at room temp, or slightly warmed, with whipped fresh cream.