Wednesday, November 12, 2014

Brown Sugar Hubbard Squash Pie

When I was around 8 years old I began messing around in the kitchen. The area I started in was pie, I love pie. In fact, when I got married we didn't have cake, we had a variety of pies and torts to choose from. Don't get me wrong, there are some very good cakes out there, but too frequently you get stuck with the boxed cake mix and canned frosting, which is just nasty! 

When I was around 10 or 11, my Grandmother gave me my first pie plate, and if I remember correctly, it was the first item she gave me for my "hope chest". You can see that plate here, because I still have it, and I still use it. She had once written on the bottom of it for me, but after so much usage, it has gradually worn off. I believe it said "For Nellie, the pie maker. Love, Grandma and Grandpa". Nothing truly sentimental, but she must have known that if I started my kitchen career with pies, then I must have had the knack. 

I have been using the same pie crust recipe for forever...

Brown Sugar Hubbard Squash Pie

2 cups Hubbard squash puree, (2-2½ pounds of fresh squash should equal what you need once it is baked.)
3 Tbs butter, softened
2 Tbs dark brown sugar
3 Tbs Orange juice
½ cup dark brown sugar
3 eggs
½ cup milk or cream (the higher the fat content, the richer the pie)
      -next time I am going to try using coconut milk, it will be an interesting flavor element, and I'll be able to eat more than just a bite of the pie-
½ tsp ground allspice
½ tsp ground ginger
½ tsp ground cinnamon

Pre-heat oven with rack set at lowest position to 375˚F. 

Combine the first 4 ingredient into a food processor and pulse until combined. To the mixture,  add the remaining ingredients (I do it all in the food processor, I love that contraption). Pulse until combined and pour into your prepared pie crust. 

Bake for 60 minutes, or until the outside is firm and the middle a tad jiggly. It will firm up as it cools. 

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