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The Kitchen Table

Pumpkin pie

13 years ago

Have any of you made a "pumpkin" pie using buttercup squash instead of pumpkin? If so will you share the recipe? Also have you made a sweet potato pie and again share the recipe. You are all so helpful so what better place to come for help Thank you in advance.

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Comments (6)

glenda_al
13 years ago
This is Libby's recipe for the above: pumpkin and sweet potato Only recipe I've ever used

Pie crust for a 9-inch single-crust pie, refrigerated

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves
2 large eggs

One 15-ounce can Libby's pumpkin or 2 cups (scant) roasted and mashed yams or sweet potatoes

One 12-ounce can Nestle Carnation evaporated milk

Freshly whipped cream for garnish

If you haven't already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.

Roll the pastry into a 12-inch circle. Invert the pastry over a 9-inch standard pie pan and center. Tuck the pastry into the pan, without stretching it, and crimp the edge into an upstanding ridge. Place in the freezer for 15 minutes.

Preheat the oven to 425 degrees.

Combine the sugar, salt and spices in a small bowl, and beat the eggs in a large bowl. Stir in the pumpkin or potatoes and sugar-spice mixture. Gradually stir in the evaporated milk. Pour into the chilled pie shell.

Place the pie on the center oven rack and bake for 15 minutes. Reduce the oven temperature to 350 degrees and rotate the pie 180 degrees, so that the part that was facing the back of the oven now faces forward. Continue to bake until a knife inserted near the center comes out clean, 40 to 50 minutes.

Transfer the pie to a wire rack and let cool for 2 hours. Serve right away, or cover with loosely tented aluminum foil and refrigerate before serving. Garnish with whipped cream. Makes 8 servings.
patti43
13 years ago
Can't beat that Libby's recipe. After you cook the squash, you may want to put it in the food processor and puree it. Bet it'll be really good. Let us know how you like it.
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2 cups strained and mashed pumpkin (use cheese pumpkins for the best results, 12" diameter) 1/4 cup maple syrup 1/4 cup dark brown sugar 1 egg beaten well 1/2 teaspoon ginger 1/2 teaspoon cinnamon 1-1/2 cups whole milk or 1 cup whole milk and 1/2 cup cream 1 9" diameter deep pie crust per pie Cut pumpkin in half (12" diameter) place inverted over a cookie sheet or large bowl. Heat in oven at 325 degrees or microwave on high until top starts to collapse (skin will turn dark brown) or steam in lobster pot. Scrape out pulp and strain well. Allow to dry and cool before using! The drier the pulp the firmer the pie. A good quality food processor can be used to really mash the pulp into a smooth mixture otherwise chop and mash the pulp by hand. Mix syrup, sugar, egg, cinnamon and ginger together. Slowly add milk and blend well. Add pumpkin mixture and blend well. While the mixture is blending, sprinkle some cinnamon on the pie crust and let it bake in the oven for 5 to 10 minutes. Fill the pie shell to capacity and then bake at 325 degrees in 9" pie crust until firm, about 1 hour. Check to make sure the pie shell does not overcook. Cool on racks for 1 hour and then refrigerate. Pumpkin pie is best when refrigerated overnight and served cool. A regular 12" diameter pumpkin will yield 3 pies, a 12" diameter cheese pumpkin will yield 2 pies. Serve with fresh whipped cream!
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Marilyn Sue
13 years ago
You can also use sweet potatoes in the pumpkin pie recipes or a mix of sweet potatoes and pumpkin, probably could mix the squash with either one too if wanted to.

Sue
kayjones
13 years ago
Do any of you ladies have a really easy and tasty pie crust, made using a food processor?
grams33
Original Author
13 years ago
Thank you so much for your quick replies-I will try them Thanksgiving and see if my family will know the difference
glenda_al
13 years ago
To me, you can't beat Libby's

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