I found this recipe over 10 years ago in a USA Weekend from the Sunday newspaper. Thanksgiving never goes by without my son requesting this pie. It is his absolute favorite I must agree it is a really good recipe!
Ingredients
1 (15 oz.) can 100% pure pumpkin – we use fresh cooked or thawed frozen pumpkin
½ tsp salt
1 tsp ground ginger
½ tsp cinnamon
¼ tsp allspice
2 large eggs, plus 2 yolks
1 cup canned evaporated milk
1 (14 oz. can) sweetened condensed milk
1 (9 inch) pie shell, baked
Directions
• Pre bake pie shell
• Adjust oven rack to lower-middle position.
• Heat oven to 300°.
• In a saucepan heat: pumpkin, salt and spices to blend flavors, about 5 minutes.
• Add milks; cook until heated through.
• Puree eggs and yolks in a blender.
• With blender running, add pumpkin filling a spoonful at a time at first, then faster as eggs heat up; blend to form a silky texture. (If you add the warm pumpkin all at once the eggs will cook and you will have a scrambled mess.)
• Pour warm filling into prebaked pie shell.
• Bake until a thin-bladed knife inserted near center of pie comes out clean, about 45 minutes.
• Remove from oven and let cool on a wire rack.
Makes: 1 (9 inch) pie – (this recipe does not double well)
Showing posts with label Pumpkin and Squash. Show all posts
Showing posts with label Pumpkin and Squash. Show all posts
Butternut Squash Casserole
Ingredients
1 medium buttercup or butternut squash (about 2 ½ lb.)
2 tablespoons packed brown sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons butter or margarine
1 tablespoon chopped fresh chives
⅛ teaspoon ground nutmeg, if desired
Directions
Heat oven to 350°. Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.
Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, ¼ teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and ⅛ teaspoon nutmeg.
Bake 20 to 25 minutes or until hot.
1 medium buttercup or butternut squash (about 2 ½ lb.)
2 tablespoons packed brown sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons butter or margarine
1 tablespoon chopped fresh chives
⅛ teaspoon ground nutmeg, if desired
Directions
Heat oven to 350°. Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.
Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, ¼ teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and ⅛ teaspoon nutmeg.
Bake 20 to 25 minutes or until hot.
Pumpkin Bars
Ingredients
2 c. pumpkin puree; not pumpkin pie filling
4 eggs
¾ c. oil
2 c. sugar
2 c. flour
2 tsp. baking soda
½ tsp. salt
2 tsp. cinnamon
Directions
Mix pumpkin, eggs, oil, and sugar. Add remainder of ingredients, pour into a jelly roll pan and bake at 350° for 25-30 min. Cool and frost.
Frosting:
4 oz. cream cheese
¼ c. butter
1⅓ c. powdered sugar
1 tsp. vanilla
Blend together & spread on cooled pumpkin bars.
2 c. pumpkin puree; not pumpkin pie filling
4 eggs
¾ c. oil
2 c. sugar
2 c. flour
2 tsp. baking soda
½ tsp. salt
2 tsp. cinnamon
Directions
Mix pumpkin, eggs, oil, and sugar. Add remainder of ingredients, pour into a jelly roll pan and bake at 350° for 25-30 min. Cool and frost.
Frosting:
4 oz. cream cheese
¼ c. butter
1⅓ c. powdered sugar
1 tsp. vanilla
Blend together & spread on cooled pumpkin bars.
Butternut & Ham Bisque
I got this recipe from a Family Fun Magazine many years ago. Delish! I freeze my butternut squash in the fall so I make this in the fall and on chilly winter days.
Ingredients
2 tablespoons unsalted butter
1 very large sweet onion, chopped
½ teaspoon dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 teaspoon salt
Black pepper, to taste
½ cup light or heavy cream
1½ cups diced cooked ham
Instructions
Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.
Add the squash*, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.
With a potato masher; mash up the vegetables until they are a nice creamy consistency. Stir in the pepper, the cream, and the ham, and heat for several minutes before serving. Makes 6 servings.
* I use squash that has already been baked. I find it too hard to cube and peel an unbaked squash, and it eliminates the need to mash the vegetables with a potato masher. I also bake and freeze squash in 5 cup sizes to have on hand for this recipe. When I make the bisque I simply pull out the frozen squash and put it in (unthawed) it thaws during the 20 minute boil. Then, it is a snap to cook.
Ingredients
2 tablespoons unsalted butter
1 very large sweet onion, chopped
½ teaspoon dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 teaspoon salt
Black pepper, to taste
½ cup light or heavy cream
1½ cups diced cooked ham
Instructions
Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.
Add the squash*, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.
With a potato masher; mash up the vegetables until they are a nice creamy consistency. Stir in the pepper, the cream, and the ham, and heat for several minutes before serving. Makes 6 servings.
* I use squash that has already been baked. I find it too hard to cube and peel an unbaked squash, and it eliminates the need to mash the vegetables with a potato masher. I also bake and freeze squash in 5 cup sizes to have on hand for this recipe. When I make the bisque I simply pull out the frozen squash and put it in (unthawed) it thaws during the 20 minute boil. Then, it is a snap to cook.
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