Libby+2 Pie

I really do cook things besides pies and sweets. It's just that currently the sweet side is more ripe for experimentation. With the weather turning cool, fall being my favorite season, and having an eager helper in the kitchen if it means something to stir in a bowl with flour, the baking of pies and such is in full tilt.

This one began as the classic old Libby's pumpkin pie recipe. Once the oven was preheated, however, I discovered I only had less than a can of pumpkin leftover in the fridge. So it became a fridge cleaning affair, using up other bits of roasted squash from earlier in the week. I also reduced the sugar by 2/3s and used TJ's organic condensed milk. I'm not sure if it is less sweet than carnation, or what the difference between evaporated cane juice and sugar is exactly, but it makes me feel less guilty.

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

slightly less than 1 can (15 oz.) TJ's organic pumpkin puree

1/4 roasted acorn squash

1 baked sweet potato

1 can (14 fl. oz.) TJ's organic evaporated milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell, whole wheat, Whole Foods brand

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin-squash-potato and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.