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Ingredients
5 cups pumpkin or winter squash, peeled and cut in 1-inch cubes
⅔ cup raisins
1 cup light-brown sugar
3 tablespoons flour
2 tablespoons fresh lemon juice
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves
Pastry for a two-crust 9-inch pie
2 tablespoons unsalted butter
Nutritional analysis per serving (8 servings)
36 grams carbs; 8 milligrams cholesterol; 168 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 2 grams fiber; 10 milligrams sodium; 1 gram protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Combine the pumpkin, raisins, brown sugar, flour, lemon juice, ginger, nutmeg and cloves in a large bowl.
- Step 3
Line a 9-inch pie pan with pastry for the bottom crust, fill with pie weights or dried beans and blind bake for 15 minutes. When crust is done blind-baking, spoon in the pumpkin mixture. Dot with the butter. Cover with the top crust, and seal and crimp the edges. Cut a few decorative slits in the top to allow steam to escape.
- Step 4
Bake 15 minutes. Reduce heat to 350 degrees and bake until the crust is golden brown, about 40 minutes longer. Serve warm or cooled to room temperature.
This pie is excellent served with Cheddar cheese on the side. Pies at the Eleventh Hour
Private Notes
Comments
This is a delicious pie that I made 20 years ago and will be dusting off to make this year. Peeling and cutting raw pumpkin is time consuming so I’m going to use precut butternut squash from Costco to save a step.
I found that if the squash is sliced, or steamed a little before baking, it cooks more quickly. I really like this pie, but it's usually a hard sell at more traditional holiday gatherings.