Ingredients for Winter Squash Pumpkin Pie
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How to Make Winter Squash Pumpkin Pie
- Preheat oven to 375°F (190°C).
- Prepare the squash: Peel, seed, and cube 1.5 lbs of fresh pumpkin or butternut squash.
- Steam the squash: Steam the cubed squash for 1 hour, or until tender.
- Mash the squash: Drain the steamed squash in a colander, mashing periodically until mostly smooth. (This can also be done while still slightly warm).
- Freeze for later use (optional): This mashed squash freezes well in zip-top bags for future use.
- Combine wet ingredients: In a large bowl, whisk together the evaporated milk, eggs, rum (if using), and vanilla extract.
- Add dry ingredients: Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt to the wet ingredients. Whisk until well combined.
- Combine squash and wet ingredients: Gently fold in the mashed squash until evenly distributed throughout the mixture.
- Pour into pie crust: Pour the filling into the unbaked pie crust.
- Bake: Bake at 300°F (150°C) for 70-75 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with foil.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
37g
Fat
13g
Carbs
4g
