Winter Squash Pie Recipes

WINTER SQUASH/PUMPKIN PIE

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.

MAPLE ROASTED WINTER SQUASH PIE

Steps:

• Preheat oven to 425 degrees.
• Roll out one half of pie dough, and line pie dish. Freeze additional pie dough for later use. Dock dough with a fork, line dough with parchment and fill pie crust with pie weights. Blind bake for 10 minutes, remove parchment and weights and cool crust on a rack. Do not brown the pie or over cook it at this stage. The blind baking will help to achieve a crisp crust.
• Cut squash in half. Scoop out and discard seeds. Lay squash halves, skin side down, on a baking sheet. Drizzle with syrup, cover with aluminum foil and bake until tender. Cool squash completely. Scoop out flesh of squash and puree in a food processor. Add cream, sugar and eggs, and pulse quickly. Combine cinnamon, nutmeg, salt, allspice and ginger and add to squash. Pulse to combine. Pour squash filling into pie dish. Bake for 15 minutes then reduce heat to 325 degrees. Bake until set, about 45 to 60 minutes. Cool and serve.

WINTER SQUASH PIE

Steps:

• Slice the squash in half. This is the moment for the biggest knife in the drawer. Scoop out the seeds. Place each half facedown on a baking sheet lined with parchment or foil. Bake for 30 to 50 minutes at 385 degrees, until squash feels soft on the outside.
• After it cools from blistering to merely hot, scrape the meat from the skin with a spoon. Run the squash through a food processor until it looks like baby food. Measure 15 ounces - or roughly 2 1/4 cups - for the pie. Go ahead and feed the rest to a baby.
• Beat the eggs. Add sugar and beat some more. Add heavy cream.
• Combine the cooked squash purée with the egg batter.
• Toss the cornstarch, cinnamon, nutmeg, cloves and salt in a bowl.
• Add the spice mixture to the squash goop. Unless you want a mouthful of cloves, might as well stir again.
• If your Thanksgiving table is filled with blue-ribbon bakers who can detect a little soft dough from across the room, blind-bake the crust for a flakier bottom. If you're anyone else - including Ms. Fountain, at times - you'll probably skip this step.
• Pour the filling into the pie crust. Bake the pie at 350 degrees for 35 minutes. Or 45. Or maybe 50. But don't overbake. If the center jiggles like the back end of one of those music video dancers you wish the kids wouldn't watch, it's done. Serve with fresh whipped cream. After the kids go to sleep, Ms. Fountain says, whip in a shot of rum.

GRANDMA DARCY'S SQUASH PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
• Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.

GRANDMA'S SQUASH PIE

Steps:

• In a bowl, combine the first five ingredients. Whisk in egg yolks and milk. In a small bowl, beat egg whites until stiff peaks form; gently fold into squash mixture. Pour into pastry shell. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.

WINTER SQUASH PIE

Steps:

• Line a pie plate with pastry, crimp edge attractively and chill.
• Preheat oven to 450°F.
• Strain the cooked squash and set aside to cool.
• Add sugar, salt and spices; mix thoroughly.
• Beat the eggs, add cream and mix with squash.
• Pour into prepared pie pan, place in oven and bake for ten minutes; reduce heat to 350F and bake for 40 minutes longer.

SQUASH PIE

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.

SAVORY WINTER SQUASH PIE

Steps:

• In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 375°. For optional bacon roses, brush bacon with 3 tablespoons syrup. Roll bacon strip up; for larger roses use two strips. Secure bottoms with toothpicks. Dip top of each bacon rose in 3 tablespoons brown sugar. Arrange on a foil-lined rimmed baking sheet. Bake until bacon is cooked through, 25-30 minutes., On a lightly floured cutting board, roll dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Brush with syrup and sprinkle with brown sugar. Chill until ready to use., Meanwhile, in a large bowl, whisk eggs, squash and milk until smooth. Stir in cheeses, flour, rosemary, salt, nutmeg, thyme, pepper and cayenne. Pour into a greased 9-in. pie plate. Bake 20 minutes., Working quickly, arrange chilled dough strips over hot filling in a lattice pattern. Trim at edge of pie plate. Bake until crust is golden brown and center is set, 15-20 minutes. Cool 10 minutes on a wire rack before serving. If desired garnish with bacon roses, rosemary leaves and thyme leaves.