Both these pumpkin pie recipes work great with butternut squash, too
My favorite:
uncooked pie shell (pastry, graham cracker, or ginger cookie)
2.c cooked or canned pumpkin
14 oz Eagle Brand sweetened condensed milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/4 t. salt
Preheat oven to 425 degree oven. Mix all ingredients (except shell). Pour into pie shell. Bake 15 min, then reduce heat to 350 degrees. Continue baking 35-40 min
serve with whipped cream or sweetened sour cream topping
If you have evaporated milk on hand instead of sweetened condensed milk:
uncooked pie shell
3 egg yolks, slightly beaten (or whole eggs if you don't care for a marangue topping or have another use for the whites)
1 1/2 c. cooked or canned pumpkin
2/3 c. sugar
1 - 1 1/2 t. cinnamon
1/2 ginger
1/4 t. ground cloves
1/4 t. ground nutmeg
1/2 t. salt
1 1/2 c undiluted evaporated milk
If using a pastry crust, brush crust with a little of the egg yolk and bake 5-7 min at 375 to prevent crust getting soggy, especially if using home boiled pumpkin
Combine egg yolks, pumpin, sugar, salt, and spices. Gradually add evaporated milk. Mix well. Pour into crust. Bake on baking sheet 10 min. Reduce heat to 350 degrees and continue baking for 45 min or until knife inserted near center comes out clean. Cool before serving.
If the oven is full of turkey or roast and potatoes, try this stove-top recipe:
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1 1/2 cups cooked pumpkin or squash
1 1/2 c evaporated milk or cream
3/4 c brown sugar (or half brown sugar and half granulated)
1/2 t. salt
1 t. cinnamon
1/2 t ginger
dash clove or mace
4 slightly beaten eggs
1 t. vanilla or 2 T brandy or rum
optional 3/4 chopped nuts such as black walnuts or pecans
Bring water in bottom of double boiler just to a boil. (In lieu of a double boiler, we fill a smaller pot 3/4 full of water and put a larger pot on top). Mix all but shell, vanilla, and nuts in the top pan and put over the boiling water (turn water down until it is no longer boiling over). Cook mixture, beating constantly with an electric mixer 10-15 minutes until stiff peaks form. Cool a couple of minutes, add vanilla or brandy. Pour into baked pie shell.