Fresh Pumpkin Pie
I have been using fresh squashes in place of the pumpkin to make my pies. They are very distinctive in taste, and taste a whole lot better. My favorites are butternut squash and sweet mama squash. This season I have tried sweet banana and sweet meat squashes. Both with different tastes and textures, but very good.
Cut your squash in half, to remove seeds, bake at 350 degrees for an hour or so, until fork tender. When cool enough to handle remove flesh from peel and either process in food process until smooth or put through a food ricer. Two totally different textures.
List of Ingredients
- one recipe pastry for a deep dish 9 inch pie
- 3 cups pumpkin or squash puree*
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- (or a combination of your favorite to make 2 teaspoons, nutmeg, cloves, ginger, etc.)
- 1 teaspoon salt
- 4 eggs, slightly beaten
- 1 cup slightly warmed honey**
- 1 cup evaporated milk
Instructions
- In a large bowl, blend together the puree, spices and salt. Beat in eggs, honey, and milk. Pour into pie shell.
- Bake at 400 degrees for 55 to 60 minutes, or until a knife inserted one inch from edge of pie comes out clean. Cool on a wire rack.
Final Comments
*I do have a trick that I do to my processed pumpkin or squash that results in a even better pie. Drain the flesh in cheesecloth until no more liquid drips.
**Can substitute white or brown sugar.
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