Pumpkin or Squash Pie
- 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
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.
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.
Recipe courtesy Old Sturbridge Village Cookbook (Globe Pequot Press, 1995)