Sunday, November 15, 2009

Pumpkin pie filling from scratch!

It doesn't take long to figure out that bringing cans of Libby's over in your suitcase isn't a light-weight option. There's really no need to as we have great pumpkin and winter squash options in France. (And for those outside of France, consider using carrots. Just don't tell your guests and they'll never know!)

1 large wedge of pumpkin (or winter squash), about 1 kilo
1 cup sugar
2 tsp cinnamon
1 tsp allspice
1 tsp ginger
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp ground cloves
3 eggs
1 1/2 cup cream (15% or more)

Cut peel off pumpkin then cut into 1 inch pieces. Microwave on high for 5-10 minutes or until soft. Check often to be sure it's not drying out. Sprinkle with water if needed. Drain off liquid. Puree with stick blender or food processor.

Add seasonings.

If you're making this ahead of time, pour mixture into a Ziploc bag and freeze until needed.

Beat eggs, then add to pumpkin mixture. Stir in cream. Pour into prepared pie crust. Bake in preheated oven at 375 degrees for 45-60 minutes or until set. Test by sliding a knife into the center. If it comes out clean, your pie is ready.

Serve warm or cold, with whipped cream.

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