In article 7>,
Wayne Boatwright > wrote:

> On Tue 18 Nov 2008 03:36:14p, Melba's Jammin' told us...
>
> > In article >,
> > "Dimitri" > wrote:
> >> Never used that kind before did you cut in half before roasting like
> >> other squash?
> >>
> >> Time and Temp?
> >>
> >> This thing is 5 inches high and maybe 8+ inches in diameter.
> >>
> >> Dimitri
> >
> > I cut in longitudinally. About an 75 minutes at 375. Cut side down. I
> > just seeded them, added some butter and maple syrup and whipped them
> > with an electric mixer. Black pepper. Some cinnamon. I'm considering
> > a pie -- imagine my surprise to learn that the 7 pumpkin pies Mom baked
> > every year for Thanksgiving were largely made from squash. :-)
>
> Well, that preparation does sound good!

What part, Wayne? It's just baked squash. How do you do winter squash?
>
> > I'm considering just making and baking the filling -- pumpkin custard.
> > Whaddaya think?
>
> I’d rather have it in a pie.

Pictures at 11:00

Crustless Pumpkin Pie.
From Alrecipes.com

1 1/4 cups sugar
3 tablespoons all-purpose flour
3 eggs
2 cups canned pumpkin
3/4 cup evaporated milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon

In a mixing bowl, combine the sugar and flour. Add eggs; mix well. Stir
in the pumpkin, milk, vanilla and cinnamon if desired; mix until well
blended. Pour into a greased 9-in. pie plate. Place pie plate in a
15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water to pan.
Bake at 350 degrees F for 50-55 minutes or until a knife inserted near
the center comes out clean.

NOTE: I reduced the sugar to a cup (maybe should have removed another
1/4 cup), used fat free "half and half" (Land O'Lakes), and upped the
spices with more cinnamon, a little powdered ginger, and a wee leetle
bit of cloves.

I'm dying to taste it.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)