From Gwenn’s Breakfast and Beyond Cookbook
(I use cooked Butternut squash)
2 cups cooked or canned pumpkin or squash*
1 1/2 cups undiluted evaporated milk or rich cream
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
2 slightly beaten eggs
2 tablespoons bourbon (optional)
Line a pie pan with pie dough forming a shell. Preheat oven to 425 degrees. Mix pumpkin, milk, sugars, salt, cinnamon, ginger, pumpkin pie spice, cloves, and egg until well blended. Pour the mixture into the pie shell. Bake 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake about 45 minutes longer until an inserted knife comes out clean. Serve with whipped cream flavored with bourbon.
*To cook pumpkin, wash and cut it in half crosswise. Remove seeds and strings. Place it in a pan, shell side up, and bake it in a 325 degrees oven for 1 hour or more, depending on size, until it is tender and begins to fall apart. Scrape the pulp from the shell and put it through a ricer or strainer or blender.
Avenue Hotel Bed and Breakfast