A squashsicle this big takes days to thaw, but we managed eventually. Next you add the spices and puree the squash. We have found that the hand blender works better then the food processor.
Makes 1 pie:
- 3 cups pumpkin mush
- 4 eggs
- 1.5 cans (12oz can) of evaporated milk
- 1 cup sugar
- 1.5 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon fresh ground ginger (or more if you like it zesty)
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon salt
Next, make your pie crust. I mix flour, a pinch of salt and a stick of butter in the flood processor.
After it is well mixed, add a little water until this happens.
Roll the crust out, and put it in the pie pan. Pour in the Squash mixture.
Bake at 425 F for the first 15 minutes. Turn the temperature down to 350 F and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
We doubled the recipe, so we got 2 pies. And we still have pumpkin mush left over.