This year, my mom decided that since we were reclaiming our Thanksgiving holiday, we would try something different. She had the bold idea of not only making a squash pie instead of pumpkin, we would use cooked squash instead of canned. She spent her whole summer and fall canning and freezing vegetables, so she wanted to use her squash.
I always welcome a challenge in the kitchen, so we made our very first squash pie.
Recipe adapted from Betty Crocker
Yield: 1 9" pie (and a little extra)
2 cups strained cooked and mashed squash
1 tsp salt
1 12oz can evaporated milk
2 large eggs
2/3 cup granulated sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 Tbs unsalted butter, melted
|Make sure your squash is well mashed and there are no lumps|
|Add in all the other ingredients.|
|Whisk together until combined.|
|Ours was still a little lumpy, so we used an immersion blender to make it smoother.|
|We had a little leftover, so we put it in a ramekin. Great idea!|
For my first experiment with squash pie, it was a pretty awesome. I still love my Libby's pumpkin, but this is a pretty great natural alternative.
Love and cookies,