Its that time again! This is a modification of the No-Fault Pumpkin
Pie in the Moosewood
Cookbook. We love it. Weve made it with every type of squash we own
and with the Beauregard (orange)
sweet potatoes. Its great every way. With Butternut its a true
pumpkin pie; we actually never use pumpkins
and I have been told that what is in the cans is a winter squash that
is not pumpkin! This is also great without
the crust (great for diets) as a custard, specially nice in
individual custard dishes. The molasses gives great
flavor and makes it darker; if you want that bright orange use honey
in its place.
Piecrust
For One Pie
3 cups cooked pureed squash or sweet potato
3 TB honey
2 TB molasses
1/2 tsp ground cloves or allspice
1 1/2 to 2 tsp cinnamon
1 1/2 to 2 tsp powdered ginger
1/2 tsp salt
2 beaten eggs
1 1/2 cups milk or soymilk
1 unbaked 9-inch pie crust (recipe follows)
Preheat oven to 375 F.
Place squash or sweet potato puree in a medium-sized bowl and add
all other filling ingredients. Beat until
smooth.
Spread into pie crust and bake at 375 for 10 minutes. Turn oven
down to 350 and bake another 40 minutes or until pie is firm in center when shaken lightly.
Cool to room temp before serving. Great with rum or vanilla
spiked whipped cream or vanilla ice cream.
