Sunday, October 11, 2009

Fresh Pumpkin or Squash Pie


Fresh Pumpkin or Squash Pie
Pre-heat oven to 450 degrees
1 unbaked pie crust-( Yeah for Whole Foods. They have the most delicious homemade crusts in whole wheat, unbleached white or spelt.)
1 ¾ cups baked pumpkin or squash (you can use canned BUT, it will not taste the same)
¾ cup brown sugar
¾ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
1 large can evaporated milk
3 eggs
Place all in your blender and mix until all blended
Pour into shell and bake for 15 minutes at 450
Reduce oven temp to 300 and bake another 45 minutes.
Depending on your oven this time may be shorter. Insert knife checking to see if it comes out clean.
Add whipping cream and enjoy this fall treat.
If, you should have any left over , spray an oven proof dish (eg. rampkin) with PAM and bake along with your pie. I make extra filling just to do this!!!

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