Pumkpin Pie

(220° C)

Makes a deep 9.5" (24cm) pie.

For the crust, use the Oil Pie Crust. Pre-baking the crust is not required.

Filling
400 grams puré of pumpkin or butternut squash [4 deciliters]
1 teaspoon cinnamon, ground
1 milliliter ginger, ground
2 milliliters cloves, ground
1 milliliter nutmeg, ground
pinch salt
0.5 to 1 deciliters dark syrup or molasses
2 or 3 deciliters cream or milk
2 eggs, large

Peel and dice a butternut squash or a pumpkin, removing all seeds. Cover and simmer over low heat until soft. Drain off water for soup stock. Puré thoroughly.

Mix all until smooth. Pour into deep pie dish. Bake at 220° C for 15 minutes then reduce to 175° C. Bake for a total of 40 to 50 minutes, until a knife inserted into the center comes out clean. Cool at least 2 hours to allow to set.

 
a slice of pumpkin pie with coffee