Squash Pie

  See recipe below

Foodie Lit

Gluten/Dairy Free and Diabetic substitutions in expandthetable suggestions after recipe.

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A Thanksgiving tradition at our house is to make a Squash Pie in addition to a Pumpkin Pie. With a slightly lighter color and more delicate taste, this Squash Pie is a favorite for the holiday. You can glimpse a Pumpkin Pie behind my Squash pie in the picture.

 

All the winter squash family is traditional at this harvest time of year. If you run out of time, use a store bought crust although a homemade is well worth the effort and can be made ahead of time.

A dollup of whipped cream on top or a sprinkle of cinnamon is all you need to complete your Thanksgiving dessert.  

Shadow Weaver.jpg

Shadow Weaver is a fantasy-thriller that is hard to put down. Claire Merle has written a plot that is twisting and intriguing, and created characters that fight, search and change in their alliegences. Main character Mira is especially captivating and appealing.

 

Courageous and afraid, wounded and strong, she is an adolescent shadow weaver, an Uru Ana, who journeys into others’ minds. Mira tells us, “I am Uru Ana, privy to men’s darkest secrets, witness to the memories that haunt and the memories that comfort.” Then she must learn what to do with the thoughts and memories she encounters.

Squash Pie

 

Filling Ingredients

1 cup sugar

4 tablespoons brown sugar

½ teaspoon salt

¼ teaspoon ground cloves

½ teaspoon ginger

½ teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon vanilla

3 eggs

1 ½ cup milk

1 ½ cup roasted*, cooled, and well mashed butternut or acorn squash

2 tablespoons butter, softened

Filling and Assembly Directions

  1. Mix sugars, salt, cloves, ginger, nutmeg and cinnamon together in a small bowl.

  2. Beat eggs together in bowl.  Add ½ dry ingredients and mix in half the milk. Stir in rest of the dry ingredients and then mix in remainder of the milk. Mix in the squash and butter until batter is smooth. Pour into pie shell.  Brush edges of crust with the egg wash.

  3. Bake at 425 degrees for 15 minutes.

  4. Reduce temperature to 375.

  5. Bake for 30 minutes longer or until knife inserted in center comes out clean.

To Roast Acorn or Butternut Squash

1. Preheat oven to 400F. Cut squash in half. Deseed.

2. Place cut half down on a parchment lined ovenproof pan and roast until tender (the outside will be slightly soft to the touch).

Pie Crust Ingredients

¾  cup unbleached all purpose flour

¾ cup white whole-wheat flour

1/3  teaspoon salt

½   cup butter

3   tablespoons very cold water or as needed

1 egg, beaten for egg wash

Pie Crust Directions

  1. Place flours and salt in bowl. Add margarine. 

  2. Blend until mixture is consistency of small peas. Add water. 

  3. Blend until mixture forms ball and bowl is clean. Place saran wrap on top and refrigerate for 20 minutes. Roll out to fit 9” pie pan.

  4. With a fork, gently pierce the crust with the tines, across the bottom of the crust.  Sprinkle 1 teaspoon finely ground dry breadcrumbs across the bottom.

  5. Refrigerate until ready to fill and bake.

 

expandthetable suggestions

Add more fiber: May use white whole-wheat flour for both flours.

Gluten Free: Use gluten free flour in crust.

Dairy Free/Pareve: For filling, use a nut or seed milk, such as almond milk. For crust use a dairy free margarine.

Diabetic: Substitute ½ cup Stevia for sugar.  Substitute 2 tablespoons sugar free brown sugar for brown sugar.

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Eat, Read and Dream is my forthcoming cookbook with Geri Clouston, inspired by my Foodie Lit columns. Available on Aug. 22 on Amazon, Book Baby, and Book Depository. So excited to share with you! Preorder now!

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