Pumpkin Pie à la SWP
Start with about 3 lb of Pumpkin or Butternut Squash.
Cut it in pieces about 1" thick, peel of the
skin and remove the seeds. You should end up with
about 2 lb.
Place in a pot, cover with water and boil for 40 to 60 mn,
until soft (to a fork).
Put in a colander and let cool to room temperature, to
drain all the water form the Butternut Squash (or Pumpkin). It is
important to give time to this step as all the water must drain.
Prepare a deep pie mold lined up with the dough.
After at least 1 h,
heat oven to 450F
puree the Pumpkin/Butternut Squash cubes in the blender.
Add 1 heaping spoon of flower
3 to 4 large soup spoons of fat free sour cream
1 pinch of salt
1/2 tea spoon of cinamon,
1/4 tea spoon of nutmeg
1/4 to 1/2 cup brown suger (depending on how sweet you like it).
Pour into mold, place in oven and lower the temperature to 400F
Bake for 60 to 75 mn until cooked to the center.