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Thanksgiving Butternut Pie from Persephone Farm
1 unbaked 9” deep-dish pie shell
¾ cup sugar
½ tsp salt
1 tsp cinnamon
¼ tsp ground cloves
½ tsp ground ginger
2 eggs
2 cup squash or pumpkin puree
1 ½ cup (12 fluid oz) evaporated milk
Cut squash in half, remove seeds, and place cut side down (unpeeled) in a small amount of water in the bottom of a roasting pan. Cook at 350° for about an hour, depending on size of squash. Prick with a fork to check for softness – you need smooth flesh for pie making. Cool to room temperature and scoop interior from skin. Mash with a fork or blend with evaporated milk in a food processor.
Combine sugar, salt, cinnamon, ginger and cloves. Beat eggs lightly in a large bowl. Stir in squash and sugar/spice mixture. Add evaporated milk if you have not already done so and stir thoroughly. Pour into pie shell.
Bake in preheated 425° oven for 15 minutes. Reduce temp to 350° and bake 40-50 minutes or until knife inserted in center comes out clean. Cool for 2 hours.
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