The Tall Short Person requested Danica Soup and crescent rolls for dinner. I decided it needed pie for afters. I have to admit that there is only one pie that I really like making even though I have tried others. I make pumpkin because it is my favorite. I used to freak out my Mom and ask for pumpkin pie for my birthday - in March. I do not like most cake so this was a much better choice. I think she had to buy extra pumpkin in November to make sure she had the makings for my pie. I could be wrong though.
This pie is made from a winter squash I roasted. I modified a couple of recipes I have seen that used condensed milk. The winter squash is so flavorful that the condensed milk sweetened it plenty. I like a bit of cinnamon and ginger in mine. We actually ate this warm because we could not wait. It meant the flavor was lovely but the texture was a bit odd. It will be better when it is chilled.
Another Pumpkin Pie
2 cups roasted winter squash or pumpkin
1 14 ounce can of condensed milk
2 eggs
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt.
1 portion your favorite pie crust
Preheat oven to 350 degrees Fahrenheit.
Roll out the pie crust and line a pie pan.
In a blender, put in all the ingredients (except the pie crust) and blend. I find that I cannot smash roasted squashes smooth enough so this is how I get the smoothness I like.
Pour into the prepared pie pan.
Bake for 40 to 50 minutes, or until a knife inserted comes out clean.
Yes, pumpkin pie the week of Valentine's Day but it is what I like. I have enough roasted squash for one more pie.....