Pumpkin or Squash Pie

Total Time:
1 hr
30 min
30 min

8 servings

  • 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
  • Pie Crust:
  • 1 cup sifted flour or 1 1/2 cups rye flour, measured after sifting
  • 1/4 cup butter
  • 3 tablespoons cold water
  • 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:
  • 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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    Recipe courtesy of Tyler Florence