Baked Pumpkin Pie Filling

BAKED PUMPKIN OR SQUASH FOR PIES

Cut up pumpkin or squash in several pieces, do not pare it. Place pieces on baking tin and set them in the oven. Bake slowly until nice and soft. Then take them out, scrape all the pumpkin from the shell, process them in food processor or rub them through a colander.

NOTE: Pumpkin or squash puree should be fine and light and free from lumps.

Ingredients:

2 cups of baked pumpkin or squash puree
1 cup brown sugar
3 tablespoons molasses
1 tablespoon butter, melted
pinch of salt
2 cups milk
3 egg yolks
3 egg whites
1 teaspoon of cinnamon
1 teaspoon of nutmeg
whipped cream for serving


Preparation:

  • In a large bowl mix pumpkin or squash puree with 1 cup brown sugar, egg yolks, butter, molasses and spices.
  • Gradually add milk and set aside.
  • In a separate bowl beat egg whites; then add them to the pumpkin or squash mixture.
  • Mix all together and bake with an under crust.
  • Serve cold with whipped cream.

This makes one large deep pie.

Real Cooking