A: | 2 pie pumpkins (each about 18cm in diameter), or equivalent squash variety |
B: | 2C milk |
C: | 1/2C sugar |
2t cinnamon | |
1t ginger | |
1/2t cloves | |
1/2t salt | |
D: | 2 eggs |
E: | pie crust (single bottom crust) |
1. | Cut (A) into halves and place on a lightly oiled baking sheet, cut side down (do not remove seeds). Roast in a 275F oven for 2-3 hours until very tender. Cool, scoop out the seeds, set aside for roasting if desired. Scoop out the flesh into a blender. |
2. | In medium saucepan, heat (B) to boil, then simmer to evaporate to about 12oz. |
3. | Add milk and (C) to blender, puree until very smooth, and place into a mixing bowl. |
4. | Add (D) and whisk until combined. |
5. | Place into (E) and bake at 425F for 15 minutes, reduce temperature to 325F, and bake for another 25 minutes or until golden. |
Servings: 8
$Id: pumpkin_pie,v 1.5 2018/01/09 02:39:43 deaven Exp $
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