Pumpkin (Or Squash!) Pie

Recipe by spatchcock
READY IN: 55mins
UNITS: US

INGREDIENTS

Nutrition
  • 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
    2 cups canned pumpkin or 2 cups squash puree
  • 1 12
    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)
  • 12
    cup sugar
  • 13
    firmly packed dark brown sugar
  • 1
    teaspoon ground cinnamon
  • 1
    teaspoon ground ginger
  • 12
    teaspoon freshly grated nutmeg
  • 14
    teaspoon ground cloves or 1/4 teaspoon allspice
  • 12
    teaspoon salt
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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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