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not october but time for pumpkin pie

The Tall Short Person requested Danica Soup and crescent rolls for dinner.  I decided it needed pie for afters.  I have to admit that there is only one pie that I really like making even though I have tried others.  I make pumpkin because it is my favorite.  I used to freak out my Mom and ask for pumpkin pie for my birthday - in March.  I do not like most cake so this was a much better choice.  I think she had to buy extra pumpkin in November to make sure she had the makings for my pie.  I could be wrong though.

This pie is made from a winter squash I roasted.  I modified a couple of recipes I have seen that used condensed milk.  The winter squash is so flavorful that the condensed milk sweetened it plenty.  I like a bit of cinnamon and ginger in mine.  We actually ate this warm because we could not wait.  It meant the flavor was lovely but the texture was a bit odd.  It will be better when it is chilled.

Another Pumpkin Pie

2 cups roasted winter squash or pumpkin

1 14 ounce can of condensed milk

2 eggs

2 teaspoons cinnamon

1 teaspoon ginger

1/4 teaspoon cloves

1/2 teaspoon salt.

1 portion your favorite pie crust

Preheat oven to 350 degrees Fahrenheit.

Roll out the pie crust and line a pie pan.

In a blender, put in all the ingredients (except the pie crust) and blend.  I find that I cannot smash roasted squashes smooth enough so this is how I get the smoothness I like.

Pour into the prepared pie pan.

Bake for 40 to 50 minutes, or until a knife inserted comes out clean.

Yes, pumpkin pie the week of Valentine's Day but it is what I like.  I have enough roasted squash for one more pie.....

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