Squash Pie

配料

1 3/4 cup (425 g or 15 oz) cooked, puréed butternut or Hubbard squash

1 teaspoon table salt

1 1/2 cup (12 oz) evaporated & regular milk = 8-9 oz evaporated milk & 3-4 oz milk

3 eggs

1 cup (200 g) sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1 tablespoon butter, melted

步骤

Blend all ingredients in a blender (or use mixer if squash has been puréed) until smooth. Don’t over mix or it can cause the pie to crack!

After putting the crust in the 9” pie plate and crimping the edges, chill for 30-40 minutes in the refrigerator. Then dock the pie crust with a fork. Line the pie crust with a piece of parchment paper that has been wadded up multiple times so it isn’t stiff. Put the pie weights into the lined pie crust. Bake in a preheated oven at 390 degrees for 15 minutes. Remove the pie weights and parchment, reduce heat to 375 and bake another 10 minutes. Set oven to 425 degrees before pouring in the pie filling. (This “par baking” keeps the crust from going soggy.)

Pour the mix into the crust, put pie plate on spill guard, put edge guard or foil around the outer crust edges (so it doesn’t burn), and bake at 425 degrees for approximately 45 minutes. Pie is done when a knife stuck in the center of the pie comes out clean. Cool the pie completely on a cooling rack. Store in the refrigerator.

备注

Evaporated coconut milk and almond milk work well.