Here’s some pumpkin pie to feast your eyes on:
Adapted from Mom Baer’s recipe
2 cups milk
1 1/3 cup pureed butternut squash* (or pumpkin from a can)
1 huge egg or 2 small ones
1/2 t salt
2/3 cup sugar
2/3 t cinnamon
1/4 t nutmeg (I use freshly grated)
1/3 t ground ginger
1 9-inch pie crust, unbaked
In a small sauce pan, simmer the milk until it reduces to one cup. This is evaporated milk. Cool slightly.
In a small bowl, mix the sugar with the spices. Set aside.
Meanwhile, blend the pumpkin, eggs and salt together well (really well…blend it like crazy). When milk is coolish, add it to the pumpkin and blend again. Then blend in the sugar mixture and blend to dissolve it. Pour into your pie shell. Bake in a preheated 425 degree oven for 12 minutes. Reduce oven to 325 and bake another 30 to 40 minutes or until no longer runny in the middle. It will still jiggle a little but it shouldn’t look raw. Cool and devour.
*Be sure to use butternut squash if you are making your own puree! Google an image of it if you are unsure what it looks like. No other pumpkin will do, according to my family.