Pumpkin or Squash Pie

Recipe courtesy Old Sturbridge Village Cookbook (Globe Pequot Press, 1995)

Rated 2 stars out of 5
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  • Read 3 Reviews
Total Time:
1 hr 0 min
Prep
30 min
Cook
30 min
Yield:
8 servings
Level:
Intermediate
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Ingredients

  • 1 small pumpkin or squash, about 2 pounds
  • 2 eggs, or 1 or 2 more "to make your pie richer"
  • 2 cups milk (reduce milk by 1/4 for each extra egg used)
  • 1/2 cup molasses
  • Dash salt
  • 2 tablespoons cinnamon
  • 1 tablespoon ginger
  • 1/2 lemon, zest
  • Piecrust, recipe follows

Directions

Cut up the pumpkin or squash, remove seeds, and pare the outside rind. Simmer in a covered saucepan in a small amount of water until tender. Drain water and discard.

While pumpkin or squash cooks, prepare piecrust.

Force pumpkin through a sieve or use a food mill. Measure 2 cups puree for each pie. Remainder may be frozen or dried for future use.

Preheat oven to 400 degrees F.

Beat eggs and add milk. When blended, add pumpkin, molasses, salt, cinnamon, ginger, and lemon zest, and stir well.

Roll out piecrust in a 10-inch round circle. Line a 9-inch pie plate, and flute edges as desired.

Pour into the lined pie plate. Bake for 15 minutes, then turn down the oven to 375 degrees F. for 30 minutes or until set. Cool before serving.

Pie Crust:

  • 1 cup sifted flour or 1 1/2 cups rye flour, measured after sifting
  • 1/4 cup butter
  • 3 tablespoons cold water

Measure and set aside 1/4 cup flour and 1 tablespoon butter. Rub the remaining butter into the flour. Stir in cold water with a fork.

Roll dough out on well-floured board with a floured rolling pin, dot with 1/2 tablespoon reserved butter, and sprinkle 2 teaspoons reserved flour. Roll up the dough like a jelly roll. Flour lightly and roll to a 1/4-inch thickness.

Repeat the butter and flour addition procedure, using up all butter and flour. Cover with plastic wrap and store in a cool place until needed.

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Newest Ratings and Reviews

Read all 3 reviews

  • on December 04, 2009

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    I used acorn squash that I roasted in the oven. I placed a pad of butter in each one. After that I ran it through a mill. I substituted brown sugar, and orange zest. Cut the cinnamon in half and no ginger but use nutmeg in its place, this is a good pie!!

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  • on November 05, 2009

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    My Fiance and I decided to try and make a fresh pumpkin pie for the first time to give as a gift to our in laws.... we unfortunatly used this recipe. We followed it to the tee, and it ended up being the worst pumpkin pie we had ever eaten in our lives. Please for the sake of your taste buds, do not use this recipe! We made two pies and ended up tossing both of them. So save the time and effort and do not even bother.

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  • on October 24, 2008

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    This was the worse pie I have ever tasted. All you can taste is too much cinnamon and it had an awful after taste. I threw the whole pie out.

    people found this review Helpful.
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