There really is nothing more classic for Thanksgiving than Pumpkin Pie!
I know for me, it conjures up images of a turkey filled belly being further stuffed with the deliciousness of pumpkin pie! Yeeeeuuummmm!
But have you ever tried any other pies made from squashes?
I know it may sound weird, but really what’s the difference? A squash is a squash right?
Last year I made a pie from roasted butternut squash, and we were so surprised by how good it was!
So I thought I would make another one this year!
Let me tell you, Roasted Butternut Squash Pie is creamy, rich and delish!
A definite must try!
2 cups flour
1 tbsp icing sugar
1/2 tsp salt
2/3 cup shortening (lard)
1/4 cup water
- Make your crust first.
- Sift flour, salt and sugar into a bowl.
- With a pie cutter, cut in shortening until the particles are pea sized.
- Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
- Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
- This recipe makes 2 – 9″ crusts, so split the ball in 2, and freeze one half for later.
- Press the crust into a 9″ pie plate.
- Bake the empty crust in a preheated 400 degree oven for 20 minutes. To do that, cover the pie dough with tin foil, making sure all the edges are covered. Fill the liner with rice to keep the crust flat during baking.
- While the crust is baking, make the filling…
- When the crust is done, remove it from the oven, and turn your oven down to 375 degrees.
The Pie Filling (adapted from the Joy of Cooking)
2 cups pureed butternut squash puree
1 1/2 cups light cream
1/2 cup sugar
1/3 cup brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp cloves
1/4 tsp salt
- First, roast 1 medium to large butternut squash, as per my previous post here.
- Then let it cool a bit, and puree.
- In a bowl whisk together the eggs.
- In a separate bowl, combine squash puree, cream, sugars and spices.
- Then add the whisked eggs and combine thoroughly.
- Pour the pie filling into the hot pie crust, and bake in a 375 degree oven for 35 to 45 minutes more. You will know the pie filling is set by when you move the dish, and the centre of the filling moves like gelatin. Not watery, but gelatin-y.
- Let the pie cool completely before serving. It needs this time for the filling to set completely.
- Serve with ice cream or whipping cream! Yum yum!
- You can use pumpkin puree instead, if butternut squash isn’t your thing! And I bet you could use sweet potato puree too!
- There is a debate about whether you actually need to bake the crust first before adding the filling. I baked mine first, and I loved how it turned out! To each their own I suppose!
Have a very lovely Thanksgiving!