Pumpkin or Squash Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c pumpkin (fresh or canned), sweet potatoe or squash
1 14 oz can sweetened condensed milk
2 eggs
1 Tbsp vanilla extract
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/2 c packed brown sugar
1 unbaked pie crust
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Directions: |
Directions:preheat oven to 425º
Put pumpkin puree in a large bowl
Pour in sweetened condensed milk
Add eggs, vanilla, spices and brown sugar and whisk until mixture is smooth.
Pour in pie crust.
Bake at 425º for 15 minutes than reduce temperature to 350º for 40 minutes
Watch the crust and make sure it doesn't brown too much. If it browns too quickly cover pie loosely with a flat sheet of aluminum foil.
top with whip cream or make your sweetened whip cream:
2 c whipping cream beat with 2 c powdered sugar
If you make squash or pumpkin puree from scratch. Take squash and cut in half. Scoop out seeds and place cut side down on a cookie sheet layered with aluminum foil and bake for 1 hour at 350º. 2 squash equals a little more than 2 cups.(depending on size of squash) |
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Number Of
Servings: |
Number Of
Servings:8-12 |
Personal
Notes: |
Personal
Notes: I found this recipe in the Pioneer Woman Cook's - A year of Holidays.
It is a great recipe if you are looking for a twist on pumpkin pie. I made this with squash from the garden and it was fantastic!
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