Well, it's that time of year again... I swear that someone has been
snatching off pages of my calendar! It truly feels like it should only be
September - *not* the middle of November! *Where* did the year go?!
Below is my recipe for Pumpkin Pie but with one little substitution you can
make Squash Custard Pie. Simply substitute the pumpkin for a thawed 10 oz
package of
frozen, pureed winter squash.Please note that the recipe calls for
"sweetened condensed milk" not the unsweeted evaporated milk. Cyndi


Cyndi's Pumpkin Pie

Unbaked Pie shell
2 Eggs
1 can of Pumpkin (14-16 oz)
1/2 cup Sugar
1/2 tsp. Salt
1 tsp. Cinnamon, ground
1/2 tsp. Ginger, ground
1/4 tsp. Cloves, ground
1/4 tsp. Nutmeg, ground
12 oz. Sweetened Condensed Milk (a little less than the full can)

Preheat oven to 425 F.

Beat eggs lightly in a large bowl. Stir in remaining ingredients
in order given. Pour into pie shell.

Bake for 15 minutes at 425 F. Reduce temperature to 350 F. and
bake for 40-50 minutes or until a knife inserted in the center
comes out clean. Cool on a wire rack.

Rick & Cyndi wrote:
> Well, it's that time of year again... I swear that someone has been
> snatching off pages of my calendar! It truly feels like it should only be
> September - *not* the middle of November! *Where* did the year go?!
> Below is my recipe for Pumpkin Pie but with one little substitution you can
> make Squash Custard Pie. Simply substitute the pumpkin for a thawed 10 oz
> package of
> frozen, pureed winter squash.Please note that the recipe calls for
> "sweetened condensed milk" not the unsweeted evaporated milk. Cyndi
>
>
> Cyndi's Pumpkin Pie
>
> Unbaked Pie shell
> 2 Eggs
> 1 can of Pumpkin (14-16 oz)
> 1/2 cup Sugar
> 1/2 tsp. Salt
> 1 tsp. Cinnamon, ground
> 1/2 tsp. Ginger, ground
> 1/4 tsp. Cloves, ground
> 1/4 tsp. Nutmeg, ground
> 12 oz. Sweetened Condensed Milk (a little less than the full can)
>
> Preheat oven to 425 F.
>
> Beat eggs lightly in a large bowl. Stir in remaining ingredients
> in order given. Pour into pie shell.
>
> Bake for 15 minutes at 425 F. Reduce temperature to 350 F. and
> bake for 40-50 minutes or until a knife inserted in the center
> comes out clean. Cool on a wire rack.


Looks just like mine, 'cept I use Heavy Cream instead of the Condensed
Milk... Hmmmmmm, I wonder what the difference would be.

~john

Rick & Cyndi wrote:
> Well, it's that time of year again... I swear that someone has been
> snatching off pages of my calendar! It truly feels like it should only be
> September - *not* the middle of November! *Where* did the year go?!
> Below is my recipe for Pumpkin Pie but with one little substitution you can
> make Squash Custard Pie. Simply substitute the pumpkin for a thawed 10 oz
> package of
> frozen, pureed winter squash.Please note that the recipe calls for
> "sweetened condensed milk" not the unsweeted evaporated milk. Cyndi
>
>
> Cyndi's Pumpkin Pie
>
> Unbaked Pie shell
> 2 Eggs
> 1 can of Pumpkin (14-16 oz)
> 1/2 cup Sugar
> 1/2 tsp. Salt
> 1 tsp. Cinnamon, ground
> 1/2 tsp. Ginger, ground
> 1/4 tsp. Cloves, ground
> 1/4 tsp. Nutmeg, ground
> 12 oz. Sweetened Condensed Milk (a little less than the full can)
>
> Preheat oven to 425 F.
>
> Beat eggs lightly in a large bowl. Stir in remaining ingredients
> in order given. Pour into pie shell.
>
> Bake for 15 minutes at 425 F. Reduce temperature to 350 F. and
> bake for 40-50 minutes or until a knife inserted in the center
> comes out clean. Cool on a wire rack.


Looks just like mine, 'cept I use Heavy Cream instead of the Condensed
Milk... Hmmmmmm, I wonder what the difference would be.

~john

Levelwave© wrote:

> Rick & Cyndi wrote:
> >
> > Cyndi's Pumpkin Pie
> >
> > Unbaked Pie shell
> > 2 Eggs
> > 1 can of Pumpkin (14-16 oz)
> > 1/2 cup Sugar
> > 1/2 tsp. Salt
> > 1 tsp. Cinnamon, ground
> > 1/2 tsp. Ginger, ground
> > 1/4 tsp. Cloves, ground
> > 1/4 tsp. Nutmeg, ground
> > 12 oz. Sweetened Condensed Milk (a little less than the full can)
> >
> > Preheat oven to 425 F.
> >
> > Beat eggs lightly in a large bowl. Stir in remaining ingredients
> > in order given. Pour into pie shell.
> >
> > Bake for 15 minutes at 425 F. Reduce temperature to 350 F. and
> > bake for 40-50 minutes or until a knife inserted in the center
> > comes out clean. Cool on a wire rack.
>
> Looks just like mine, 'cept I use Heavy Cream instead of the Condensed
>
> Milk... Hmmmmmm, I wonder what the difference would be.
>
> ~john

Taste, i much prefer cream to condensed milk. And while i have used
"canned" pumpkin for pies i prefer to bake and puree fresh pumpkin, for
variation i sometimes add a little cider, brandy or sherry to the
custard, often i substitute ginger for at lest part of the cinnamon
and allspice. However, the following is my typical pumpkin pie.

Line a 9 inch pie plate with pastry. Keep cool. Beat 4 egg yolks until
lemon coloured; combine with 1 cup brown sugar, mixed with 1/2 tsp. each
of ground cinnamon, nutmeg and allspice, blend until sugar is
thoroughly dissolved, then add 2 cups pureed baked pumpkin mixed with
1/3 cup heavy cream and 1/4 cup melted butter, stir together until
thoroughly blended. Beat 4 egg whites until stiff, sprinkle in 1 tbs.
cornstarch, then fold into the pumpkin mixture. Pour into the prepared
unbaked pastry shell and bake for 10 minutes at 450 degrees F. to set
the crust, then reduce the heat to 350 F. and continue baking 20 - 25
minutes longer or until a knife blade comes out clean when inserted.

For a variation or alternative to the traditional whipped cream spread
over the cool pie 1/4 cup of orange bloosom honey mixed with 1/2 cup
chopped pecan meat.
--
JL

Levelwave© wrote:

> Rick & Cyndi wrote:
> >
> > Cyndi's Pumpkin Pie
> >
> > Unbaked Pie shell
> > 2 Eggs
> > 1 can of Pumpkin (14-16 oz)
> > 1/2 cup Sugar
> > 1/2 tsp. Salt
> > 1 tsp. Cinnamon, ground
> > 1/2 tsp. Ginger, ground
> > 1/4 tsp. Cloves, ground
> > 1/4 tsp. Nutmeg, ground
> > 12 oz. Sweetened Condensed Milk (a little less than the full can)
> >
> > Preheat oven to 425 F.
> >
> > Beat eggs lightly in a large bowl. Stir in remaining ingredients
> > in order given. Pour into pie shell.
> >
> > Bake for 15 minutes at 425 F. Reduce temperature to 350 F. and
> > bake for 40-50 minutes or until a knife inserted in the center
> > comes out clean. Cool on a wire rack.
>
> Looks just like mine, 'cept I use Heavy Cream instead of the Condensed
>
> Milk... Hmmmmmm, I wonder what the difference would be.
>
> ~john

Taste, i much prefer cream to condensed milk. And while i have used
"canned" pumpkin for pies i prefer to bake and puree fresh pumpkin, for
variation i sometimes add a little cider, brandy or sherry to the
custard, often i substitute ginger for at lest part of the cinnamon
and allspice. However, the following is my typical pumpkin pie.

Line a 9 inch pie plate with pastry. Keep cool. Beat 4 egg yolks until
lemon coloured; combine with 1 cup brown sugar, mixed with 1/2 tsp. each
of ground cinnamon, nutmeg and allspice, blend until sugar is
thoroughly dissolved, then add 2 cups pureed baked pumpkin mixed with
1/3 cup heavy cream and 1/4 cup melted butter, stir together until
thoroughly blended. Beat 4 egg whites until stiff, sprinkle in 1 tbs.
cornstarch, then fold into the pumpkin mixture. Pour into the prepared
unbaked pastry shell and bake for 10 minutes at 450 degrees F. to set
the crust, then reduce the heat to 350 F. and continue baking 20 - 25
minutes longer or until a knife blade comes out clean when inserted.

For a variation or alternative to the traditional whipped cream spread
over the cool pie 1/4 cup of orange bloosom honey mixed with 1/2 cup
chopped pecan meat.
--
JL