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Pumpkin/ Butternut Squash Pie

28 Oct

Ingredients for Simple Pie Crust

1 ¼ cup white flour

¼ tsp salt

½ cup cold shortening

3 tbsp ice water

Instructions:

  1. Whisk flour and salt in large bowl. Add shortening, cut up and mix in with the flour to make the mixture crumbly.
  2. Drip the water over and mix with fork to form dough.
  3. Gather in a ball and wrap with plastic wrap. Chill 30 minutes,
  4. Roll out dough and press into pie pan to form crust.

Ingredients For Filling:

1 pumpkin (any variety) OR butternut squash

1 ¼  cup milk

2 large eggs

1 tsp vanilla

2 tbsp oil

¼ cup white sugar

¼ cup brown sugar

¼ cup honey

½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

½ tsp ground allspice

Instructions:

  1. Cut the pumpkin/ squash into small pieces (about 16). Remove seeds and stringy insides. Boil in water on high in large saucepan until soft.
  2. Allow to cool, then remove skin. Mash up in bowl. Add all the filling ingredients and mix well. Pour into prepared pie crust.
  3. Bake at 350 for 45 minutes to an hour, depending on the oven. Pie is usually finished when the surface is darkened.
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1 Comment

Posted by on October 28, 2011 in Recipes

 

Tags: , , ,

One response to “Pumpkin/ Butternut Squash Pie

  1. frugalfeeding

    October 28, 2011 at 10:51 pm

    This looks lovely – I’m making one the day after tomorrow myself, we have over 3kg of pumpkin meat to use…

     

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