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Submitted by Tziporah Penn
I have been making various versions of this for over twenty years. It is one of my oldest and dearest recipes. It circulated around my apartment complex in Queens when I was newly married and just starting to cook on my own. It is called a “pie” but we serve it as a side dish on Shabbos because it has a vegetable vibe to it and is not too sweet. You can put the squash base in a deep dish frozen pie shell or just cook it in a disposable nine inch round pie plate, but we like it best in a graham cracker crust. The original recipe calls for butternut squash but I make it with pumpkin which was my own twist as was the graham cracker crust. And by the way it is super healthful- but don’t tell the kids 🙂
2 – 15 oz cans of 100% pure canned pumpkin (I use Libby’s brand) with 1/2 cup taken out. You only need 26 oz of pumpkin for the recipe.
1 cup flour
3/4 cup sugar
1 egg plus 1 egg white
1 capful of vanilla (yup, that was what the original recipe called for and I still do it)
cinnamon
1 Keebler Graham Pie Crust – 9 oz (the larger crust with two extra servings capacity)
Mix pumpkin, flour, sugar, egg, egg white, and vanilla in a bowl. Pour into graham cracker crust.
Lightly sprinkle cinnamon on top. Use back of a spoon to decoratively swirl cinnamon into top of pie.
Bake at 350 degrees F for about 45 minutes.
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