Best 6 Heirloom Squash And Pumpkin Pie Recipes

BETTER THAN PUMPKIN PIE

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.

HEIRLOOM-SQUASH AND PUMPKIN PIE

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

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

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

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.

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.