Squash (Pumpkin) Pie
Why I Love This Recipe
OK, It is that time of year again. Thanksgiving is coming and we all know that means, at some point in the next couple of months, you will be exposed to the wonder of pumpkin/squash pie Take heart and worry not, for consider this, winter squash are an excellent source of vitamin A (in the form of beta-carotene), a very good source of vitamin C, potassium, dietary fiber and manganese. In addition, winter squash are a good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3 and pantothenic acid.
Winter squash include the following:
Hubbard - Least sweet
Turban - Kinda tastes like hazelnuts (This will be my next squash used for pie)
Butternut - Delicious, not too sweet, Personally I think this makes better pie than the sugar pumpkin.
Sugar/Pie Pumpkin (Not the jack-o-lantern kind) The sweetest of the winter squash, primary use is in the classic pumpkin pie
This is my favorite recipe for pie, you will have to cut your butternut in half, lay face down on a jelly roll pan and bake at 350 for about 45 minutes. Then simply scoop the flesh out of the skin when cool.
And most of all, remember, this is winter squash, it's good for you, so when the pie passes round... have that third and fourth piece, it's OK!
Ingredients You'll Need
1/2 recipe of Pate Brisee
2 cups of Winter squash (I use Butternut)
1/4 cup honey
1/4 cup Dark brown Sugar
1/2 tsp Kosher salt
1 Tsp Cinnamon
1/4 tsp Mace
1/8 tsp Ground Ginger
1/8 tsp Ground Clove
Dash of Cardamom (this is about 1/16th of a tsp)
2 eggs
1/2 cup Heavy Cream
Directions
Roll out Pate Brisee for a 10 inch pie plate
Preheat oven to 350.
Retrieve your food processor with blade attachment;
Add squash and process until smooth
Add Dark Brown Sugar, Salt, Honey, and Spices.
Process some more.
With Processor running, open feeding tube and add 1 egg at a time, processing between each.
With feeding tube still open, slowly pour in 1/2 cup of heavy cream.
When well blended, stop food processor and pour squash custard into the pie shell.
Bake at 350 degrees for 40 - 45 minutes or until the center only jiggles a little bit (Remember, this is a custard pie, you do not want to over-cook it or it will be dry and it will crack)
Remove from oven and cool on a wire rack until room temperature is achieved, then move to the refrigerator.
Serve with Chantilly Cream or Bourbon whipped cream.
