Pumpkin Pie

Recipe file created November 7, 1999.
We often substitute cooked squash (acorn or hubbard) for the pumpkin. A very nice pie.

Ingredients

Preheat oven to 425 F. Combine all ingredients except pie shell in a blender or food processor. Blend until very smooth. Pour into pie shell. Bake for 15 minutes then reduce heat to 350 F. Continue baking for 45 minutes.

Serve chilled with whipped cream.

Maple Pumpkin Pie

Reduce brown sugar to 1/2 cup. Add 1/4 cup maple syrup. Proceed as above.

Pastry

Never Fail Pastry

Rich and Flaky Pastry

Cheese Pastry

NOTE:

It is especially important to blend the filling if you are using pumpkin or squash you cooked yourself. All of the strings need to be broken down to achieve the smooth texture of the pie filling.

These pies freeze very well. I go to the grocery store every November 1 and get my pumpkin for free, then make a dozen pies for the freezer -- and two or three to eat right away.

When I put this in a 9 inch foil pan, the recipe makes enough for two pies -- the foil pans are not nearly as deep as my glass pie plates.

-- Rox

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