This pumpkin pie is a little different than standard pumpkin pies. It is delicious and tasty and it was developed as a crustless pie. I think it's probably best to make in a pie plate that is not aluminum. The recipe is from Carol Deppe's The Resilient Gardener.
Makes 2 pies in 10 inch pie plates
Ingredients
6 cups cooked mashed winter squash - sweeter non-stringy squash is better for this
2 cup eggs
2 cups heavy cream
1 to 3 cups brown sugar, to taste depending on how sweet the squash is
4 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
Pinch cloves
1 tsp vanilla extract
1/4 tsp salt
Directions
Measure and combine squash, spice mix, vanilla, sugar, salt in a very large stainless steel bowl.
Add eggs and beat for a few seconds
Add cream and blend into a smooth batter
Pour into two pie plates
Bake 350 for 45-60 minutes (should be risen almost in a dome, it will be done baking when it no longer jiggles)
Remove pies from oven and cool on rack (will sink to flat)
Cover pies and refrigerate for a day
The hardest part is the last step. You can eat it immediately but it tastes better the longer it sits. You can make this recipe without a stand mixer or hand mixer, just be ready to do some vigorous beating.
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