© 2018 by Driftless Orchard

New Classic Pumpkin Pie

Prepare pie crust in 10 inch pie pan. Set aside.

Mix in blender until smooth:

2 c. cooked squash (we like kabocha sunshine or butternut best)

2 eggs

1 12 oz can of evaporated milk

3/4 c. white sugar

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp clove

1/2 tsp salt

1 tsp vanilla extract

zest of half of a medium orange

Pour into prepared pie crust. Bake at 425 for 10 minutes, then turn the oven down to 350 and bake for about 45 minutes longer: until a knife or toothpick comes out clean. Let cool and serve with whipped cream.

Squash Breakfast Muffins

Mix in a large bowl with a fork:

1 c. whole wheat flour

2/3 c. flax seed meal

1/3 c. sugar

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1 tsp ginger

1/2 tsp clove

Stir in:

1/3 c. chocolate chips

1/3 c. chopped candied ginger

Beat in medium bowl:

2 eggs

Add to eggs and beat in:

1 c. cooked squash

1/3 c. + 1 tbsp canola oil

Make a well in the dry ingredients. Pour in wet ingredients and mix just until combined. Divide between 12 greased muffin cups. Bake at 350 for 25 minutes or until a toothpick comes out clean.