2 whole-wheat pie crusts
1 lb canned solid-pack pumpkin or 2 cups cooked pureed pumpkin (or squash!)
1 cup plus 3 TBS sugar
1/2 cup maple syrup
1/4 tsp salt
1/8 tsp freshly grated nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1/2 to 1 tsp ground cinnamon, to taste
1 and 2/3 cup evaporated milk
Directions: Preheat oven to 350. Bake pie crusts according to directions or recipe. Put remaining ingredients in a bowl and beat at high speed for 5 minutes. Pour mixture into pie plates. Bake on middle rack for 45 minutes. Serve pie with whipped cream, ice cream, or frozen yogurt, if desired. If you make these pies the day before, store in refrigerator but reheat. This pie should not be served cold.
My grandmother always made her “pumpkin pies” with squash. Last year I tried this recipe with squash, and no one even questioned the ingredients. It was simply delicious!