Pumpkin Or Squash Pie
|Unbaked 9 inch pie shell||1|
|Canned pumpkin/Thawed frozen squash||1 3⁄4 Cup (28 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Undiluted evaporated milk||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Eggs||2 , well beaten|
Refrigerate pie shell several hours.
Heat pumpkin (or thawed squash) over low heat 10 min., stirring often, to dry out slightly.
Start heating oven to 450°F.
Combine sugar, salt, cinnamon, ginger, and nutmeg.
Stir into pumpkin.
Stir milk, water, pumpkin mixture, into eggs.
Strain through fine strainer.
Pour most of it into shell.
Place on oven rack; add rest of filling.
Bake at 450°F. 15 min.; reduce heat to 300°F.; bake 45 min., or until silver knife inserted in center comes out clean.
Cool on rack.
P.S.€”1 tablesp. brandy may be added.