Servings: 8
Ingredients
- 425 g plain pumpkin purée, canned or homemade (for the homemade method, see step 1)
- 1 tablespoon cornstarch
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon nutmeg grated
- 0.5 teaspoon salt
- 1.5 tablespoons butter melted
- 360 ml milk
- 200 g sugar
- 2 tablespoons molasses
- 2 eggs beaten
- 1 dash lemon juice optional
- 1 pie crust 23 cm
Procédé
- Homemade purée, optional, to prepare ahead: Cut a red kuri or butternut squash in half, remove the seeds, place the halves cut-side down on a baking sheet, and bake for 45 to 60 minutes at 180°C (350°F), until a knife slides in without resistance. Scoop out the flesh, blend it, then let it drain in a fine-mesh sieve for 30 minutes. Allow about 2.6 lb (1.2 kg) whole squash for the 15 oz (425 g) of purée in the recipe. It should be thick like applesauce and not release any water.425 g plain pumpkin purée,
- Preheat the oven to 230°C.
- Whisk together the sugar, cornstarch, salt, cinnamon, ginger, and nutmeg.200 g sugar, 1 tablespoon cornstarch, 0.5 teaspoon salt, 0.5 teaspoon ground cinnamon, 0.5 teaspoon ground ginger, 0.5 teaspoon nutmeg
- Stir in the pumpkin purée.425 g plain pumpkin purée,
- Add the beaten eggs, melted butter, molasses, and milk, then mix until smooth.2 eggs, 1.5 tablespoons butter, 2 tablespoons molasses, 360 ml milk
- Add a dash of lemon juice, if desired.1 dash lemon juice
- Line a 23 cm pie pan with the pie crust.1 pie crust
- Pour the filling into the crust.
- Bake for 15 minutes at 230°C.
- Lower the oven temperature to 180°C.
- Continue baking for 50 minutes, until the filling is set.
- Let the pie cool before serving.
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