Recipe courtesy of Old Sturbridge Village
Recipe courtesy of Old Sturbridge Village
Show:
Food Network Specials
Episode:
Al Roker's New England Thanksgiving
Pumpkin or Squash Pie
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- Level: Intermediate
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 237
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 19 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 72 mg
- Level: Intermediate
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 237
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 19 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 72 mg
Ingredients
Pie Crust:
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:
- 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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