Recipe: Pumpkin or Squash Pie


Makes one 9-inch single-crust pie


2 cups cooked or canned pumpkin (15 or 16 ounces)
1 1/2 cups evaporated milk or rich cream
1/4 cup brown sugar
1/2 cup white sugar
dash of salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg or allspice
1/4 tsp. ground cloves
2 slightly beaten eggs

Preheat oven to 425°. Add spices to cream and blend well. Mix all ingredients together thoroughly. Pour the mixture into an UNBAKED 9 inch pie shell. Put pie on middle rack of oven, and put cookie sheet on shelf below. Bake 15 minutes at 425°, then reduce heat to 350° and bake about 45 minutes longer or until an inserted knife comes out clean. Let cool before serving. Refrigerate if not served within 2 hours, or if there are any leftovers.

How to Cook a Pumpkin for Puree
Choose a baking pumpkin that weighs as many pounds as you want cups of pumpkin. Wash the pumpkin. Cut it in half very carefully -around the middle, like a grapefruit, is the easiest way. Scoop out the seeds and stringy parts. Line a cookie sheet with tinfoil and put the pumpkin cut side down on the foil. Bake in the oven for about 1 hour at 375°, until the skin is a little wrinkly and the pumpkin is soft. Let the pumpkin cool. Once cool, scoop out all the flesh and mash puree in a food processor until very smooth. Use just as you would canned pumpkin.