2 cups of pumpkin pulp purée from a butternut squash (see below)
1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk (or other alternative if you like)
1/2 cup packed dark brown sugar (or sugar in the raw plus 1/2 tablespoon molasses)
1/3 cup sugar (I used sugar in the raw)
1/2 teaspoon salt
3 eggs
2 teaspoons of cinnamon*
1 teaspoon ground ginger*
1/4 teaspoon ground nutmeg*
1/4 teaspoon ground cloves*
1/4 teaspoon ground cardamon (I didn’t put in)
1/2 teaspoon of lemon zest (I didn’t put it)
1 crust (see below)
Add everything together, mix, and put in pie crush. Cook pie in oven (at 350) for approximately an hour (until it no longer wiggles when you shake the dish a little bit). *Note: Spices I didn’t end up measuring, I just estimated.
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To make pumpkin purée:
Start with a small-medium butternut squash, cut out the stem and scrape out the insides, discard (or save the seeds, if you like!). Cut the squash in half and lay cut side down on a rimmed baking sheet. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, take off the skins, and mash (or put through a processor for a smoother filling.
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To make dessert crust:
Oven at 400. Mix 1/2 cup softened butter, 1/4 cup sugar, 1/2 teaspoon baking power, 1/4 teaspoon salt, 1 egg yolk, 1 & 1/4 cups whole wheat flour. Work dough mixture into hands until it all just holds together. Cover the bottom and sides of a greased pie dish with the dough. Bake just the crust alone for 12 min.
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