Winter Squash/Pumpkin Pie

JanaBird's Note:

I do not like canned or processed pumpkin. I looked years for a recipe i like and this is it. To spice it up a bit try Captain Morgans spiced Rum. Prep time does not include the time to cook the squash or make the pie shell.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 6-8

Yield: 1.0 pies

• 1 1/2 cups cooked squash or 1 1/2 cups pumpkin
• 1 cup evaporated milk
• 3 eggs, beaten
• 1/4 cup rum
• 1/2 teaspoon vanilla
• 3/4 sugar
• 4 tablespoons sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• pie shell, baked

Directions:

1. Wash-peel and cube fresh pumpkin or squash.
2. Steam for one hour.
3. Drain in a colander for a long time mashing the pumpkin periodically.
4. This mixture freezes well in zip bags.
5. In a large bowl combine the squash, milk, eggs, rum and vanilla, mix well.
6. Stir in the rest of the ingredients.
7. Pour the batter into the pie shell.
8. Bake at 300°F for one hour.

Reviews

[Kitsune]

Yummy yummy yummy! I used some assorted winter squashes that I roasted first. I added a dash of ground cloves too. I've always preferred squash pie over pumpkin and this was crazy good! The hubby and I ate the whole thing in a couple of days. It makes a lot of filling, so use a big/deep pie pan or two regular ones. It took almost 25 minutes extra to cook through.

[BakinBaby]

Good one, Jana! I had tons for buttrnut squash so used it instead of pumpkin and as well substituted 1-1/2 tsp. pumpkin pie spice instead of spices. We took this to a church supper and everyone loved it. Great addition to our recipe collection.