This one was made with golden kuri squash, but the receipe’s your basic pumpkin pie with the spices jacked up:
Pumpkin – cut a kuri squash or pumpkin into quarters. Scoop out the seeds. Put in boiling water for about 15-20 minutes or until the pumpkin’s soft enough to insert a fork through with minimal pressure. Remove from heat and drain in a colander.
When it’s cooled off, peel off the skin and any stringy parts you missed. Store the pumpkin in the fridge for up to a week.
- Pie crust
- 1 1/2 C fresh pumpkin (see above)
- 1 can (15 ounces) evaporated milk
- 2 eggs
- 1 C sugar
- 2 t vanilla
- 1 t ground cloves
- 1 t ground ginger (I’ve not had much success using fresh ginger because of its graininess.)
- 1T ground cinnamon
1. Preheat oven to 425°F.
2. Beat the egg. Mix in the rest of the ingredients in a large bowl and stir until smooth.
3. Bake for 15 minutes, then lower the heat to 325°F, and bake for 45 minutes, until the filling is firm.
4. Cool & enjoy
Another use for extra pumpkin is Pumpkin bacon cream penne
