Pumpkin Or Squash Pie
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
38
Spice
65
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Cool before serving
2
Cut up the pumpkin or squash, remove seeds, and pare the outside rind
3
Simmer in a covered saucepan in a small amount of water until tender
4
Drain water and discard
5
While pumpkin or squash cooks, prepare piecrust
6
Force pumpkin through a sieve or use a food mill
7
Measure 2 cups puree for each pie
8
Remainder may be frozen or dried for future use
9
Preheat oven to 400 degrees F
10
Beat eggs and add milk
11
When blended, add pumpkin, molasses, salt, cinnamon, ginger, and lemon zest, and stir well
12
Roll out piecrust in a 10-inch round circle
13
Line a 9-inch pie plate, and flute edges as desired
14
Pour into the lined pie plate
15
Bake for 15 minutes, then turn down the oven to 375 degrees F
16
For 30 minutes or until set
17
Measure and set aside 1/4 cup flour and 1 tablespoon butter
18
Rub the remaining butter into the flour
19
Stir in cold water with a fork
20
Roll dough out on well-floured board with a floured rolling pin, dot with 1/2 tablespoon reserved butter, and sprinkle 2 teaspoons reserved flour
21
Roll up the dough like a jelly roll
22
Flour lightly and roll to a 1/4-inch thickness
23
Repeat the butter and flour addition procedure, using up all butter and flour
24
Cover with plastic wrap and store in a cool place until needed