Squash Pie
Pumpkin Pie doesn't have to be just dessert. Here is a more savory version that you can eat anytime, and know that you made a nutritious choice!
I used this recipe from Joy Food Sunshine as a base, before modifying to suit my tastes.
***Cut in half lengthwise, do not peel, do not seed. Place cut side down on a baking sheet (preferably covered with parchment paper or foil, lest you end up scrubbing forever) and poke hole in top (I use a knitting needle.) Bake between 350*-425* for 40-60 minutes, then it'll be soft enough to mash. Probably going to need about (2) 2lb squashes, or like 4 lb squash total...see notes.
Notes
(Apple Pie Spice and Pumpkin Pie Spice are basically made up of all the same spices, and can be used interchangeably, so the debate is really Apple vs Pumpkin, no spice involved. Just needed to get that out.)
This is really a very forgiving recipe, if you couldn't tell by the fact that you might have some leftover filling mix. Or not. I made it yesterday (3.14.20) with butternut squash, and miscalculated the eggs, used 12 instead of 8 (glad I stopped myself before using 14), and it still turned out really well. A bit like what I imagine a pumpkin spice quiche would be when it was warm, and more like pumpkin pie after a night chilling in the fridge. And yes, I have about 2 cups extra filling sitting in my fridge waiting to be turned into muffins.
Note: Butternut squash, acorn squash, and the like, all sub in just as nicely for pumpkin. Hence the blog title. Also sweet potato would probably be good too.
Ingredients for 2 Pies
Crust for two pie bottoms (will post the recipe I use at a later date)
- 30 oz canned pumpkin / 4 cups mashed squash***
- 1 pint = 2 cups heavy cream / half & half / milk with 2 TBS melted butter / 32 oz full fat coconut milk
- 8 eggs
- 1/2 cup sugar, brown or regular
- 2 tsp vanilla
- 1 tsp salt
- 1 TBS cinnamon
- 1 TBS pumpkin pie spice or D.I.Y.: (1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves 1/2 tsp allspice 1/2 tsp ginger)
- 1/4 tsp black pepper
Directions *Pre-heat oven to 350*
Pre-1. Blind bake crust of choice with holes poked in bottom with fork, or with dry beans weighing down parchment paper in the middle, so the sides don't fall, and the middle doesn't bubble up weird. This will help prevent soggy crust. Bake about 10 minutes, watching occasionally so it does not burn.
When crust is done *raise oven temp to 425*
1. Whisk eggs, sugar, vanilla, salt and spices in a large bowl.
2. Blend the chosen squash and chosen cream in a food processor or blender for about 30 seconds. I have to do it in two batches lest it spill out the middle of my food processor.
3. Whisk squash mix in to the egg mix.
4. Pour filling into two pie pans lined with crust of choice. (Try not to be completely shocked if you have some left over. Makes a good addition to muffins. Will also post on that later.)
5. Bake at 425 for 15 minutes.
2. Blend the chosen squash and chosen cream in a food processor or blender for about 30 seconds. I have to do it in two batches lest it spill out the middle of my food processor.
3. Whisk squash mix in to the egg mix.
4. Pour filling into two pie pans lined with crust of choice. (Try not to be completely shocked if you have some left over. Makes a good addition to muffins. Will also post on that later.)
5. Bake at 425 for 15 minutes.
6. Reduce heat to 350 for 50-60 minutes. Cover crust with foil if it begins to darken past your taste. You will know it is done if you insert a knife into the middle and it comes out clean. It will still be jiggly when it's done, and will set more as it cools.
The original recipe says to let it cool on a rack for 2 hours, but it's totally fine if you eat it warm; I do. However, I have found the flavors to meld better after it has sat in the refrigerator for a bit.
The original recipe says to let it cool on a rack for 2 hours, but it's totally fine if you eat it warm; I do. However, I have found the flavors to meld better after it has sat in the refrigerator for a bit.
***Cut in half lengthwise, do not peel, do not seed. Place cut side down on a baking sheet (preferably covered with parchment paper or foil, lest you end up scrubbing forever) and poke hole in top (I use a knitting needle.) Bake between 350*-425* for 40-60 minutes, then it'll be soft enough to mash. Probably going to need about (2) 2lb squashes, or like 4 lb squash total...see notes.
Notes
(Apple Pie Spice and Pumpkin Pie Spice are basically made up of all the same spices, and can be used interchangeably, so the debate is really Apple vs Pumpkin, no spice involved. Just needed to get that out.)
This is really a very forgiving recipe, if you couldn't tell by the fact that you might have some leftover filling mix. Or not. I made it yesterday (3.14.20) with butternut squash, and miscalculated the eggs, used 12 instead of 8 (glad I stopped myself before using 14), and it still turned out really well. A bit like what I imagine a pumpkin spice quiche would be when it was warm, and more like pumpkin pie after a night chilling in the fridge. And yes, I have about 2 cups extra filling sitting in my fridge waiting to be turned into muffins.
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