Lynne's Favorite Pumpkin Pie (Adapted from Molly Katzen's Moosewood Cookbook)
3 cups cooked, pureed pumpkin, squash, or sweet potatoes (...you can sub 29oz can of puree)
3 tbs white sugar
3 tbs brown sugar
2 tbs molasses
0.5 tsp cloves or allspice
2 tsp cinnamon
2 tsp powdered ginger
0.5 tsp salt
2 beaten eggs
1.5 cups evaporated milk (lowfat OK, but I use sweetened condensed - makes it much richer)
1 unbaked 9" pie crust (you can make this from scratch, but I'm too lazy - usually get refrigerated Pillsbury)
1) Preheat oven to 375 deg F
2) Place puree in a medium mixing bowl; add other ingredients and beat until smooth.
3) Spread into pie crust and bake at 375 10 minutes; reduce temperature to 350 and bake 40 additional minutes or until the pie is firm in the center when shaken lightly.
4) Cool to at least room temperature before serving.
Optional topping:
whipped cream w/a little sugar and rum
whipped cream w/a little sugar and vanilla extract
real vanilla bean ice cream
**Note - it's a pain to cook fresh pumpkin. You have to cut it, clean out the inside pulp, chop it into manageable-sized wedges, bake it until the pumpkin is soft, then scrape the pumpkin off the shell, then puree it all. It makes a giant mess. But it is completely worth the trouble compared to the canned stuff. Of course, if you prefer sweet potatoes, it becomes a much easier and less messy venture.
