Heirloom Squash And Pumpkin Pie Recipes

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BETTER THAN PUMPKIN PIE



Better Than Pumpkin Pie image

Looks like pumpkin, tastes like pumpkin, but it's butternut squash!

Provided by Barbara

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h10m

Yield 8

Number Of Ingredients 11

1 ½ cups peeled and cubed butternut squash
1 cup lightly packed brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
1 pinch ground nutmeg
1 (9 inch) unbaked pie shell

Steps:

  • Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
  • Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

Nutrition Facts : Calories 249 calories, Carbohydrate 36.2 g, Cholesterol 32.4 mg, Fat 10.2 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 188.5 mg, Sugar 21.4 g

HEIRLOOM-SQUASH AND PUMPKIN PIE



Heirloom-Squash and Pumpkin Pie image

This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage (along with the usual spices) to give it depth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h15m

Yield Makes one 9-inch pie

Number Of Ingredients 16

1 small disk Versatile Pate Brisee
All-purpose flour, for surface
2 small pumpkins and/or sweet winter heirloom squashes, such as Triamble, red kabocha, or butternut (about 1 1/2 pounds total), cut into wedges
Extra-virgin olive oil, for drizzling
3 large eggs plus 2 large egg yolks
1 cup heavy cream
1/2 cup packed dark-brown sugar
2 tablespoons brandy
1 tablespoon finely chopped fresh sage
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper
Lightly sweetened freshly whipped cream, for serving

Steps:

  • Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang. Fold edges under, and crimp as desired. Freeze until firm, about 30 minutes.
  • Meanwhile, make the filling: Drizzle pumpkin and squash wedges with olive oil, and roast on a rimmed baking sheet until tender (times will vary).
  • Line crust with parchment, leaving an overhang on all sides. Fill with pie weights or dried beans. Bake until edges of crust begin to turn golden, about 20 minutes. Remove from oven, and remove weights and parchment. Bake until golden brown, 15 to 20 minutes more. Let cool on a wire rack.
  • Peel pumpkin and squash, and transfer flesh to a food processor. Puree until smooth.
  • Reduce oven temperature to 325 degrees. Whisk pumpkin and squash puree, eggs, egg yolks, heavy cream, sugar, brandy, sage, cinnamon, ginger, allspice, cloves, nutmeg, 3/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
  • Pour filling into pie shell, and smooth top using an offset spatula. Bake until just set but still slightly wobbly in the center, about 1 hour (filling will continue to set as it cools). Let cool on a wire rack. Serve slightly warm, at room temperature, or chilled, with whipped cream.

PUMPKIN OR SQUASH PIE



Pumpkin or Squash Pie image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 small pumpkin or squash, about 2 pounds
2 eggs, or 1 or 2 more "to make your pie richer"
2 cups milk (reduce milk by 1/4 for each extra egg used)
1/2 cup molasses
Dash salt
2 tablespoons cinnamon
1 tablespoon ginger
1/2 lemon, zest
Piecrust, recipe follows
1 cup sifted flour or 1 1/2 cups rye flour, measured after sifting
1/4 cup butter
3 tablespoons cold water

Steps:

  • Cut up the pumpkin or squash, remove seeds, and pare the outside rind. Simmer in a covered saucepan in a small amount of water until tender. Drain water and discard.
  • While pumpkin or squash cooks, prepare piecrust.
  • Force pumpkin through a sieve or use a food mill. Measure 2 cups puree for each pie. Remainder may be frozen or dried for future use.
  • Preheat oven to 400 degrees F.
  • Beat eggs and add milk. When blended, add pumpkin, molasses, salt, cinnamon, ginger, and lemon zest, and stir well.
  • Roll out piecrust in a 10-inch round circle. Line a 9-inch pie plate, and flute edges as desired.
  • Pour into the lined pie plate. Bake for 15 minutes, then turn down the oven to 375 degrees F. for 30 minutes or until set. Cool before serving.
  • Measure and set aside 1/4 cup flour and 1 tablespoon butter. Rub the remaining butter into the flour. Stir in cold water with a fork.
  • Roll dough out on well-floured board with a floured rolling pin, dot with 1/2 tablespoon reserved butter, and sprinkle 2 teaspoons reserved flour. Roll up the dough like a jelly roll. Flour lightly and roll to a 1/4-inch thickness.
  • Repeat the butter and flour addition procedure, using up all butter and flour. Cover with plastic wrap and store in a cool place until needed.

PUMPKIN (OR SQUASH!) PIE



Pumpkin (Or Squash!) Pie image

I bought a HUGE white squash at our local farmer's market this weekend; the little old lady selling it told me that I could get "5-6" pies out of it. Well, there was enough squash to make EIGHT PIES! So, I made two and froze the rest of the filling. Anyway, this recipe produces a spectacular pumpkiny custard, and you CAN replace the pumpkin with a mild-flavored squash; simply remove the seeds and rind, cut into chunks and boil until soft. Then puree, and voila--you have what usually comes in the cans! Originally from the Joy of Cooking.

Provided by spatchcock

Categories     Pie

Time 55m

Yield 1 9inch pie

Number Of Ingredients 11

1 (9 inch) pie shells (see my pat-in-the-pan crust, a good and easy pie crust recipe)
2 -3 large eggs (use 2 eggs for a firm custard with pronounced pumpkin flavor, or 3 eggs for a softer, more custardy)
2 cups canned pumpkin or 2 cups squash puree
1 1/2 cups light cream (OR 3/4 c milk and 3/4 heavy cream) or 1 1/2 cups evaporated milk (OR 3/4 c milk and 3/4 heavy cream)
1/2 cup sugar
1/3 firmly packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves or 1/4 teaspoon allspice
1/2 teaspoon salt

Steps:

  • Preheat oven to 375 deg F.
  • Whisk eggs; add rest of ingredients.
  • Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
  • Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
  • Let cool completely on a rack before slicing!
  • Refrigerate for up to one day.
  • Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
  • ENJOY!

SQUASH PIE



Squash Pie image

A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.

Provided by Carol

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Yield 8

Number Of Ingredients 10

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
½ teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
  • Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g

WINTER SQUASH/PUMPKIN PIE



Winter Squash/Pumpkin Pie image

I do not like canned or processed pumpkin. I looked years for a recipe i like and this is it. To spice it up a bit try Captain Morgans spiced Rum. Prep time does not include the time to cook the squash or make the pie shell.

Provided by JanaBird

Categories     Pie

Time 1h10m

Yield 1-2 pies, 6-8 serving(s)

Number Of Ingredients 11

1 1/2 cups cooked squash or 1 1/2 cups pumpkin
1 cup evaporated milk
3 eggs, beaten
1/4 cup rum
1/2 teaspoon vanilla
3/4 sugar
4 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
pie shell, baked

Steps:

  • Wash-peel and cube fresh pumpkin or squash.
  • Steam for one hour.
  • Drain in a colander for a long time mashing the pumpkin periodically.
  • This mixture freezes well in zip bags.
  • In a large bowl combine the squash, milk, eggs, rum and vanilla, mix well.
  • Stir in the rest of the ingredients.
  • Pour the batter into the pie shell.
  • Bake at 300°F for one hour.

Nutrition Facts : Calories 154.3, Fat 5.7, SaturatedFat 2.7, Cholesterol 117.9, Sodium 274.1, Carbohydrate 14.2, Fiber 0.5, Sugar 9.3, Protein 6.4

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