Spicy Pumpkin or Squash Pie
Makes 1 (9-inch) pie, 6 to 8 servings
Dough for Basic Foolproof Lard Crust, page 187
2 cups cooked fresh or canned pumpkin or cooked, mashed, yellow squash
3/4 cup white corn syrup
2 tablespoons dark molasses
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated gingerroot or ground ginger
1/4 teaspoon salt
3 eggs, slightly beaten
1-1/2 cups half and half or whipping cream
Candied ginger (optional)
Prepare dough for crust. Use half to line a 9-inch pie pan.
Use remaining dough to make a second pie or freeze well-wrapped several months. Preheat oven to 450F (230C). In a medium-sized bowl, mix remaining ingredients except whipped cream and candied ginger until smooth.
Pour into unbaked pie crust. Bake 10 minutes; reduce oven temperature to 350F (175C) and bake 35 to 45 minutes longer or until pie is set but moves slightly in center when jiggled.
Cool, then refrigerate. Serve with whipped cream and a garnish of chopped candied ginger, if desired.