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Recipe by:
Pie Ranch
Courtesy of Sustainable Table ® Ingredients:
2-3 eggs, whisked
2 cups fresh-cooked pumpkin or winter squash puree
1 ½ cups goat milk
½ cup sugar
⅓ cup packed brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon fresh grated or ground nutmeg
° teaspoon ground cloves or allspice
½ teaspoon salt
Crust for 9-inch pie
Whisk all ingredients (aside from pie crust) together.
Directions:
Oven to 375 F. Place rack in the center of the oven.
Warm the pie crust in the oven until it is hot to the touch, letting filling stand at room temperature. Pour the pumpkin filling into the crust and bake until the center of the filling seems set, but quivery when the pan is nudged, 35 - 45 minutes. Let cool completely on rack, then refrigerate for up to one day. Serve cold, at room temperature, or slightly warmed. Accompany with fresh whipped cream. Other Options:
You can substitute 1 ½ cups light cream, or evaporated milk, or ¾ cup milk and ¾ cup heavy cream for the goat milk OR substitute 1 can sweetened condensed milk (without additional sweetener) for the whole ration of milk and sweetener combined. To Learn More:
Pie Ranch Recipe Number 212 added on 2007-08-28
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