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Adapted from the Joy of Cooking

Yields one 9-inch pie; 8 servings


1 Pat-in-the-Pan barley flour pie crust

2 large eggs

2 cups freshly cooked pie pumpkin or winter squash, pureed

1 cup milk (we use our goat milk)

1 cup brown sugar or honey; if using honey, we use only ½ cup milk

1 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp freshly grated or ground nutmeg

¼ tsp ground cloves or allspice

½ tsp salt

The pie:

  1. Position a rack in the center of the oven.  Preheat the oven to 375°F.
  2. Prepare your pat-in-the-pan crust, preferably with a glazing of egg yolk.
  3. Whisk the eggs thoroughly in a large bowl.  Then whisk in the rest of the ingredients, one by one.  We used a food processor.
  4. Warm the piecrust in the oven until it is hot to the touch, letting the filling stand at room temperature in the meantime.  Pour the pumpkin mixture into the crust and bake until the center of the filling seems set but quivery, like gelatin, when the pan is nudged, 35 to 45 minutes.  Let cool completely on a rack, then refrigerate for up to one day.  Serve cold, at room temperature, or slightly warmed.  Accompany with whipped cream of course!
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Pumpkin, Winter Squash,