I know it seems a little out of season perhaps to be posting a recipe for squash pie. [Seems like a pie to save for Thanksgiving or something, does it not?] However, I happened to have been given several very large hubbard squash this fall that is now making its way into some pie! Yum! Just one of these bad boys makes for a LOT of pie.
Years ago a friend made me a sweet potato pie after the birth of my now 9-year-old son. Boy, was it ever good! It was so good I couldn’t stop thinking about it and still do with great fervor to this day. That friend never did give me her recipe, and I never was able to make a sweet potato pie that tasted that good. Perhaps it was my voracious nursing mom appetite that made it all the more desirable. I will never know. Anyway, back to the squash pie...My dad brought me all these great squash and insisted I make him a pie. So, eventually I obliged him and he ended up with a squash pie for a Christmas present!
I would never have thought to make a squash pie if it weren’t for that sweet potato pie I had all those years ago. I lost my taste for pumpkin pie ages ago. Just got bored with it. But, this squash pie resurrected my palate to realize, squash pie is simply TO-DIE-FOR good! Then again, I’m partial to winter squash. So creamy and delicious, and subtly sweet! Everyone I have served this pie to has marveled. It’s hard to believe it’s squash! Anyway, I won’t ramble and carry on any further. You simply must try it for yourself.
On making this pie, I tried out a wonderful new crust recipe that I am quite happy with. This will likely be my ‘go to’ special occasions crust recipe from here on out! Find that recipe here! I even substituted the cornstarch with arrowroot. If you are grain-free, try this coconut flour crust recipe, found here! I like the coconut flour crust fresh out of the oven and right out of the freezer. Room temperature or fridge temperature, not so much. It didn’t hold it’s flaky crusty goodness! Or, try a shredded coconut crust, found here! Now, on to the filling…mmm!
- 2 cups pureed roasted squash (any type of winter squash will do)
- ¼ cup honey
- 1½ cups cream
- 2 egg yolks
- 1 egg
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Pinch of powdered ginger
- 2 teaspoons of vanilla
- ¼ teaspoon of sea salt
- 1 pint of cream
- Granulated cane sugar
- In a mixing bowl, mix all ingredients together until well blended and creamy.
- Pour into prepared pie crust and bake at 350 degrees for 1 hour.
- Serve with heaping spoonfuls of Ginger Whipped Cream.
- For the whipped cream:
- Pour the cream into a mixing bowl, and beat until firm.
- Add in sugar to desired sweetness and ginger, about a ½ teaspoon or so.
- Beat until incorporated, taste and adjust the sugar and ginger to your liking.
This post contributed to Monday Mania.
The ginger whipped cream really takes this whole squash pie experience up to the heavenly level. You simply must try it. It has become an annual tradition now for me to make this pie at Thanksgiving. I would even suggest if you know a momma who just had a baby that you take her this pie. You just may make her day and create a new favorite for her as well. Enjoy!
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