Pumpkin Pie

1	single pie crust (uncooked)
500	g butternut squash or sugar pumpkin, cooked and pureed
350	ml evaporated milk
100	g sugar
50	g brown sugar
5	ml cinnamon (1 teaspoon)
2.5	ml salt (1/2 teaspoon)
2.5	ml ginger (1/2 teaspoon)
1	ml nutmeg (1/4 teaspoon)
0.5	ml cloves (1/8 teaspoon)
2	slightly beaten eggs
	whipped cream

We've baked many pies with butternut squash and with sugar pumpkins. While the differences are slight, we prefer the butternut squash. Butternut squash also last much longer than pumpkins if they are stored in a cool, dry place.

Cooking a squash:

1. Preheat oven to 160° C (320° F).
2. Cut a butternut squash in half lengthwise. Spoon out the seeds, being careful to remove any stringy fibers. Place halves meat-side down in a baking pan filled with 1 to 2 cm water. Bake until if feels soft all the way through when pierced with a sharp knife, about 1 hour.
3. Allow squash to cool, then spoon out the cooked meat and throw away the skin. Puree the cooked squash, reserving 500 g for the pie. The rest can be frozen in freezer bags (500 g per bag) for future pies.

The pie:

1. Preheat oven to 220° C (425° F).
2. Line a 23 cm pie plate with a single pie crust.
3. Mix cooled, pureed squash, evaporated milk, sugar, brown sugar, cinnamon, salt, ginger, nutmeg, cloves, and eggs until well blended, then pour into the pie shell.
4. Bake for 15 minutes, then reduce heat to 180° C (350° F) and continue baking for another 45 minutes. The pie is done when a knife inserted in the middle comes out clean. If oven does not heat evenly, turn the pie about half way through baking.
5. Cool on a rack. Serve chilled, topped with sweetened whipped cream.