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Pumpkin Pie!

May 29, 2010
I really wanted to try a beautiful pie from Chickens in the Road, but I could not for the life of me find a Cushaw Squash 😦 So I used Suzanne’s Spiced Cushaw Pie recipe to make a Pumpkin Pie instead!
Sorry for the blurry picture, but this is what my pie came out to!! It was so yummy!
You can make this pie with any winter squash, making your house smell beautiful and your table look even more beautiful!!!
Preparing your squash:
Cut it apart and remove seeds and strings.
Place pieces face-down on a greased baking sheet and bake at 350-degrees for an hour and a half (or until tender when pierced with a fork). Cool then scoop the squash out of skin. Puree with a masher or food processor to the consistency of mashed potatoes. Use cup for cup in recipes as you would canned solid-pack pumpkin. Refrigerate up to a week before using or store in the freezer for several months.
This is her recipe:
2 cups prepared squash puree
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 large eggs
1 teaspoon vanilla
12 ounces evaporated milk
Pastry for a single pie crust
Combine squash puree, brown sugar, cinnamon, ginger, salt, nutmeg, and cloves in a medium-size mixing bowl. Add eggs and vanilla then beat lightly with a whisk. Stir in evaporated milk. Mix well. Pour into a pastry-lined pie plate. Bake on the lowest oven rack at 375-degrees for 50-60 minutes (until a toothpick inserted in the center comes out clean). Chill before serving.
I would love to hear about your experiences with this! Did you try a different type of sqaush? Send me pictures!!
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