Pumpkin (Or Squash!) Pie
photo by spatchcock
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
1 9inch pie
ingredients
- 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)
- 473.18 473.18 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
- 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.
- ENJOY!
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Reviews
RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.