Do you remember that crazy tromboncino squash I grew this summer? I baked one of those monsters yesterday and it yielded about 12 cups of purée. One of my favorite things on earth is pie (that and butter). So today I baked a winter squash pie. (A local farmer who grows pumpkin tells me that most canned “pumpkin” is really winter squash). Here’s my recipe:
Winter Squash Pie
DISCLOSURE: In order for me to pay my blogging expenses, I may receive monetary compensation for my endorsement and/or link to products mentioned on this blog. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.
For the crust (or use your favorite recipe):
- 6 1/3 T. of butter*
- 1 c. of sprouted wheat flour
- ¼ t. sea salt
- 3 – 4 T. cold water
Cut butter into flour and salt until the butter is the size of peas. Sprinkle in water, 1 T. at a time. Mix with a fork until the flour is moist and it forms a ball. Don’t over mix. Wrap dough in plastic and refrigerate while you make the filling.
For the filling:
- 2 eggs*
- ½ c. sucanat
- 2 c. puréed winter squash such as tromboncino, butternut or acorn
- 1 ½ c. cream or half and half*
- 1 t. cinnamon
- ½ t. sea salt
- ½ t. ground ginger
- 1/8 t. ground cloves
Beat the eggs and then beat in the remaining ingredients. Heat oven to 425. While the oven is heating, remove pastry from the refrigerator, and flatten it on a lightly floured counter or large cutting board. Roll the pastry 2” larger than your pie plate and place into the plate. Trim the edge of the pastry, roll it under and crimp. Place the pastry lined pie plate into your oven and then pour the filling into it to prevent spills. Bake for 15 minutes and then reduce the heat to 350. Bake about 45 minutes longer until a knife inserted into the center comes out clean. Serve chilled with real whipped cream.
Do you make squash pie? What kind do you use?