We grow some really large winter squash here like Cherokee Candy Roaster and Tromboncino. One squash can yield as much as 12 cups of purée. One of my favorite things on earth is pie (that and butter). So whenever I bake one of those monsters I do the reasonable thing; I bake a winter squash pie.
A local farmer who grows pumpkin tells me that most canned “pumpkin” is really winter squash. So go ahead and use that butternut, acorn, or Hubbard squash for a delicious homemade pie. No one will know the difference!
Personally I prefer these denser winter squash for pie because pumpkin can sometimes be a bit watery.
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Winter Squash Pie
Ingredients
For the Crust
- 6 1/3 tablespoons cold butter
- 1 cup organic whole wheat pastry flour or organic unbleached flour
- 1/4 teaspoon sea salt
- 3 - 4 tablespoons cold water
For the Filling
- 2 eggs
- 1/2 cup coconut sugar
- 2 cups cooked pureed winter squash
- 1 1/2 cups cream or half and half
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon powdered ginger
- 1/8 teaspoon ground cloves
Instructions
For the Crust
- Mix flour and salt. Cut in butter until the butter is the size of peas.
- Sprinkle in water, 1 tablespoon at a time.
- Mix with a fork until the flour is moist and it forms a ball. Don’t over mix.
- Shape into a flattened round on a lightly floured surface. Roll until the pastry is 2" larger than an inverted 9" pie plate.
- Place pastry in pie plate. Fold and roll pastry edge under and flute as desired.
For the Filling
- Thoroughly combine all ingredients and pour into prepared pie crust.
- Bake at 425°F for 15 minutes. Lower temperature to 350°F and continue baking for 45 more minutes.
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Deborah Hamby says
I think I’ll try this for my parents this week. Thanks again, Susan!
Agi's Farmhouse Kitchen says
Always looking for different recipes for Thanksgiving, this looks delicious and easy. Will give it a try this year. 🙂
Anne Kimball says
Wow, I honestly never knew that canned pumpkin is from squash. I didn’t think the pie sounded very appetizing until I knew this fact, so thanks for the education. Now I’ll have to give it a try! Thanks for linking up with the TALU!
jen @ one curly fry says
Visiting from TALU! I’ve honestly never had a Squash Pie before – now I’m intrigued!
Chris at Hye Thyme Cafe says
Not fair! Stopping in via the TALU, and now I’m going to have to leave to do some research … and baking?!? 😉
I have never heard of a tromboncino squash before. I thought oh good, she has a link to the info, but now I’m more confused. Can be used “as a summer squash…” Does that mean not all summer squash is the same or that they all start out this way? Inquiring minds want to know!
I’m not a huge fan of pumpkin pie, although I love pumpkin in other things – cookies, muffins, ravioli, etc., but now that you mentioned it, you have me curious to try baking with a butternut squash. I have the feeling the acorn might be too starchy to me.
susanv says
The tromboncino is the only squash I know of that can be used like a summer squash (zucchini, for example) when it is young and green. As it grows (and it really grows!), it begins to turn yellow/brown and the skin begins to harden just like butternut squash. Once it’s to this winter stage it can be stored for months. But any winter squash will work in the recipe.
Debbie - Wrinkled Mommy says
I love this time of year when the pumpkin pies start coming out. Yummy. Thanks for sharing your recipe. (TALU)
Denise @WholemadeGoodness says
Interesting note on the farmer’s comment about canned pumpkin. I have loads of squash right now, many varieties, that I’m planning to can in chunks via pressure canner. With this info and my experimenting a few weeks ago making quick bread with acorn squash, I’m happy to know it can be used just as I would with pumpkin. 🙂
Lisa @ Two Bears Farm says
It looks wonderful!
Caro says
Oh how delicious it must be ~ Wonderful photo ~ and of course ~ no calories ~ (A Creative Harbor) ^_^
Robyn says
I have used butternut squash mixed in with pumpkin to make pie. I also like to make sweet potato pie.
Lauren @ Gourmet Veggie Mama says
Lovely! I haven’t tried pie with winter squash, but it totally makes sense and if I can tear myself away from all of its delicious savory uses, I may have to try it out. 🙂
Nancy says
Sounds great — with lots of ginger, cinnamon and cloves!
kristy @ Gastronomical Sovereignty says
12 Cups?! that’s insane!
p.s. i’m with you sister – pie and butter. and wine. and bacon.
thank you for sharing with us at the Wednesday Fresh Foods Link Up! I hope to see you again with week with more seasonal & fresh/whole food posts 🙂 xo, kristy
Meredith says
This looks so good! I have been trying to use more squash, so this is perfect! Pinning now. TALU
Kasey says
This sounds yummy! Can’t wait to try it out! Thanks 🙂
Maria says
This looks delicious! I will definetely be trying this recipe as soon as I can get my hands on some winter squash!
gina says
I grew tromboncino squash for the first time this summer and I see out in the garden that I have one that is green and probably about 1 1/2 foot long. I love summer squash and winter squash so I’m excited to try this vegetable both ways. You say that it can be stored for winter. How did you store yours?
The thing is so beautiful out there that I hate to pick it! I planted about 8 summer squash (zucchini and yellow, straightneck, and crookneck, squash) and I’ve only gotten to pick three because of I have wildlife getting my goods so I may have to pick this tromboncino squash just to get my summer squash fix right now.
What was your favorite way to eat it?
I believe this is an heirloom so I should be able to save seeds. That’s exciting to think about as well!
Susan says
If you want to use the tromboncino as winter squash, you need to leave it on the vine until it gets a golden colored shell and has hardened like butternut squash. Be sure to harvest it before a frost. Then you must cure it before storing by leaving them in a sunny location for a week or two. It is best to then store them in a cool, dry area.
I am a pie freak, so that would definitely be my favorite way to eat it. Overall, I prefer it as a winter squash. It’s good as a summer squash, but I like zucchini better.
Julia Gray says
I make a pie out of zucchini, it is called ” Mock Apple Pie “. If you would like the recipe just email me.
Susan Vinskofski says
Hi Julia, I’ve seen recipes for zucchini mock apple pie; I’ll have to give it a try! Thanks for stopping by.
Jhoei says
I haven’t heard about tromboncino before so I find this interesting aside from the fact that the photo of the winter pie is quite inviting. Your recipe looks delicious. Perfect for special occasions.