Pumpkin Pie

Pumpkin Pie
Pumpkin Pie
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  1. Treat zapallo (squash) as you would a pumpkin and it will give you a pumpkin pie just like back home. In fact, a friend took a taste and asked me: "Where in Ecuador did I manage to find a pumpkin!?" We used what Ecuadorians call zapallo. In the 4+ years that we have lived here--except in a gringo-friend's garden--we have yet to spot a pumpkin. (My good friend Sheila has seen pumpkin here, but they are quite rare, she says).
  2. The seeds: --Coat them with oil, then salt & spice up (curry works great) the unhulled (whole) seeds. Then roast the "pumpkin" seeds in your oven until dry and crisp--great snack.
  3. --Lay them flat on an oiled cookie sheet, bake for about 20 minutes. Mix them all up, then lay them flat again and bake for another 20 minutes. About 350 degrees in my oven. Eat as is.
  1. Zapallo
  2. Your favorite pumpkin pie recipe
  3. Your favorite crust recipe
One of my favorite pumpkin pie recipes
  1. 2 eggs plus 1 egg yolk
  2. 1/3 cup white sugar
  3. 1/2 cup brown sugar
  4. 1 1/2 cups evaporated milk, or heavy cream
  5. 2 cups cooked zapallo
  6. 1/2 teaspoon salt
  7. 1 tablespoon pumpkin pie spice or to taste (below)
  8. Blend all in a food processor. Bake as you would pumpkin pie!
Pumpkin Pie Spice to keep stored for ease
  1. 3 tablespoons ground cinnamon
  2. 2 teaspoons ground ginger
  3. 2 teaspoons ground nutmeg
  4. 1 1/2 teaspoons ground allspice (optional)
  5. 1 teaspoon ground cloves
  1. Cut squash in half or quarter, scrape out seeds. Add about 1 inch of water to a pressure cooker and bring up to pressure (steam pressure) until flesh is soft and then just scoop it out. About 15 minutes is all it should take at pressure. I've even gone 30 minutes. Oh, and STRAIN OFF THE LIQUIDS, using a chiffon cloth, stainer or colander.
  1. Zapallo can come in different shapes--round, or as pictured, & sometimes already cubed. The flesh inside is orange.
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