|1||single pie crust (uncooked)|
|500||g butternut squash or sugar pumpkin, cooked and pureed|
|350||ml evaporated milk|
|50||g brown sugar|
|5||ml cinnamon (1 teaspoon)|
|2.5||ml salt (1/2 teaspoon)|
|2.5||ml ginger (1/2 teaspoon)|
|1||ml nutmeg (1/4 teaspoon)|
|0.5||ml cloves (1/8 teaspoon)|
|2||slightly beaten eggs|
| ||whipped cream|
We've baked many pies with butternut squash and with
sugar pumpkins. While the differences are slight, we prefer the
butternut squash. Butternut squash also last much longer than
pumpkins if they are stored in a cool, dry place.
Cooking a squash:
- Preheat oven to 160° C (320° F).
- Cut a butternut squash in half lengthwise. Spoon out the seeds, being
careful to remove any stringy fibers. Place halves meat-side down in a
baking pan filled with 1 to 2 cm water. Bake until if feels soft all the
way through when pierced with a sharp knife, about 1 hour.
- Allow squash to cool, then spoon out the cooked meat and throw away the
skin. Puree the cooked squash, reserving 500 g for the pie.
The rest can be frozen in freezer bags (500 g per bag) for future pies.
- Preheat oven to 220° C (425° F).
- Line a 23 cm pie plate with a
single pie crust.
- Mix cooled, pureed squash, evaporated milk, sugar, brown sugar, cinnamon, salt, ginger,
nutmeg, cloves, and eggs until well blended, then pour into the pie shell.
- Bake for 15 minutes, then reduce heat to 180° C
(350° F) and continue baking for another 45 minutes.
The pie is done when a knife inserted in the middle comes out clean.
If oven does not heat evenly, turn the pie about half way through baking.
- Cool on a rack. Serve chilled, topped with sweetened whipped cream.