Sunday, November 21, 2010

Fresh Pumpkin and Acorn Squash Pie

All those pumpkins used for decorations...
Fresh Pumpkin and Acorn Squash Pie
What You Need:
2 1/2 cups Fresh Pumkin Puree*
1 cup Acorn Squash Puree*
1 tsp Cinnamon
1  tsp Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Cloves
2 12oz. Cans Evaporated Milk
4 Eggs
1 1/2 cups Sugar (sub. 1 cup Sugar Substitute)

4 cups Flour
Ice Water
1 1/2 sticks Butter
Can use 2 Frozen 9in Pie Crusts

To puree the pumpkin and squash you need to cut both so the seeds can be removed.  The next step is to cut the skin off, and be sure to clean the meat of the vegetable so that there is no gooey inners left.  Next, boil  until the pumpkin and squash are translucent.  Drain and let cool.  Place into a blender with 1/4 cup water and puree.  I add the spices while pureeing.  You may al so use beaters to puree/mash as you would potatoes.

If making homemade crust, but the cold butter into the flour with a fork or food processor. Do this until crumbly. Next slowly drizzle the ice water into the dough until the right consistent. Flour your rolling space and prepare to roll out 2 14 inch rounds.

The recipe is simple.  Mix everything toether and pour into your pie crusts.  Bake at 425 great degrees fahrenheit for 45-50 minutes.  Let cool for at least 1 hour.  These pies can be made days before needed, and sit at room temperature! 

Yum!  Enjoy, and Happy Holiday Baking!

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