Every season has it's culinary delights but none greater than the winter pumpkins, sweet potatoes and squash. What Thanksgiving table would be complete without that pumpkin pie or sweet potato casserole. In my house that pumpkin pie has been replaced by none other than the butternut squash pie. Those who love pumpkin pie will love this creamy yet spicy custard pie. According to my family this beats out pumpkin pie any day.
To prepare squash for pie wash first in warm soapy water, rinse and dry.
Cut in half and remove seeds then place on cookie sheet. Put a couple Tablespoons water in sheet and cover with aluminum foil. Bake at 375 till squash are soft. Remove from oven and let cool.
(Don't forget to save those seeds to roast)
Scoop out meat and place in food processor and puree just until smooth.
(At this point the puree may be frozen)
Amazing Butternut Pie
2 chilled 9 inch pie shells
3 cups pureed squash
2 cups brown sugar firmly packed
6 large eggs
1 1/2 cups cream, half&half or evaporated milk(1 can)
3 teaspoons ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
4 Tablespoons all purpose flour
2 Tablespoons melted butter
2 tsp. vanilla
Preheat oven to 350
With electric mixer beat squash puree with brown sugar
Add eggs, milk,spices, salt, flour butter, and vanilla.
Beat until well blended.
Pour filling into chilled pie crusts and bake on middle oven rack for 40 to 55 minutes, or until set.
Transfer to rack to cool.
Serve just warm or at room temperature.
Yield 2 pies.
I served mine with homemade veggie soup and crusty dinner rolls. A meal fit for a king on a cold autumn night.
Blessings from The Holler
The Canned Quilter