Pumpkin Pie

Made with butternut? Maybe I should call it Butternut Pie. We made it for our Thanksgiving celebration Saturday. I probably wouldn’t have even thought of using butternut had my sister-in-law, Anneke, not mentioned it to me. Pumpkin is not always easy to find here but the butternut is so similar that you couldn’t tell a difference! Did you know in Australia it is actually referred to as butternut pumpkin because it is so similar? My nose is not used to experiencing the familiar smells of autumn without the crisp, cool, fall air, but it was a pleasant experience nonetheless!

Pumpkin Pie
3 cups pumpkin or butternut, cooked
3/4 cup honey (you could also use 1 cup sugar)
1 1/2 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon ginger
4 large eggs
1 can (12 oz.) evaporated milk

Slice pumpkin or butternut, leaving skins on but scooping out seeds*. Boil for about 30 minutes. Strain and let cool. After cooled, scoop out and discard skins. Blend until smooth. In mixing bowl, mix butternut or pumpkin, honey, and spices. Beat with mixer until well blended. Add eggs and milk and beat again. Pour into prepared pie crust (see below for pie crust recipe). Bake at 425F for 15 minutes. Then turn oven down to 350F and bake another 45 to 60 minutes. Pie is done when knife inserted comes out clean.
*Save your seeds to plant in your garden or toast!

Pie Crust
1 1/4 cups flour
1 teaspoon salt
1/3 cup butter
3 to 4 tablespoons cold water

Combine flour and salt. Cut in butter. Add water. On lightly floured surface roll out dough or simply press into 9 in. pie pan.

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