You will need 5 to 6 pounds pumpkin to make 4 cups of puree, or enough
for 2 pies.
Split the pumpkins into quarters with a heavy knife. Cut out the
scrape out the pulp, and hack into 4-inch pieces. Place rind side down
in an oiled roasting pan, cover with foil, and bake at 325 degrees until
very soft. Scrape the flesh free of the rind and puree in food processor.
You may prepare squash in the same way and also use for pie.
Filling for one pie (double for two pies):
Whisk thoroughly in large bowl :
2 large eggs
Whisk in thoroughly:
2 cups pumpkin or squash puree
1and 1/2 cups evaporated milk (can use milk and cream mixed)
1/2 cup sugar
1/3 cup brown sugar
1 teasp. cinnamon
1 teasp. ginger
1/2 teasp. nutmeg
1/4 teasp. cloves
1/2 teasp. salt
Let the filling stand at room temperature.
Prepare one 9-inch pie shell. Warm the crust in the oven
until hot to
Pour the filling into the crust and bake at 375 degrees for 35-45
minutes or until the center seems set but quivery, like gelatin, when
the pan is nudged. Cool on rack and then refrigerate.
BACK TO INDEX