You can easily substitute squash for pumpkin to make this traditional pie. My shortcut method is using canned pumpkin (or pumpkin puree). If using the shortcut, make sure your canned pumpkin doesn’t contain any spices. You will add what you need in the recipe. Feel free to use whatever pastry shell you like. I have been known to use frozen pastry for this recipe. Just don’t cook it first!
1 unbaked 9″ pastry shell
1-2/3 cup canned pumpkin or prepared fresh as below 1 day ahead*
1-1/3 cup sweetened condensed milk
1/2 teasp each of salt, nutmet & ginger
3/4 teasp cinnamon
1/4 cup water
In large bowl, blend all ingredients together. Turn into pie shell. Bake 375º F, 40 minutes until centre seems set, when pie is jiggled.
*To make fresh pumpkin:
Cut medium pumpkin or squash into large pieces.
Remove seeds and stringy portions.
No need to remove from skin until after it is cooked.
In large saucepan, in 1 inch of boiling water, cook covered for 25 minutes or until tender. You are basically steaming the pumpkin not boiling it. Remove from water.
Scoop pulp from rind and mash pulp with potato masher.