Erica K on Oct 5th 2009
We have had a wonderful crop of squash this year. I love lightly sweetened squashed, baked with crunchy pecans, then smothered with butter to serve. Or butternut squash soup. But for my first squash creation of the year, I decided to make pie.
This pie came together almost effortlessly, even with all of my usual (somewhat crazy yet healthy) substitutions. Of course I didn’t want to sweeten my pie with white sugar, so I used maple syrup instead and reduced the cream by 1/4 cup. For the crust, I just couldn’t stand to use all white flour, so my sister used half whole wheat.
Speaking of the crust, this is my new favorite recipe. No rolling required, and the result is a crispy, tasty crust. My “healthy” version appears below the pie recipe.
The most rewarding thing about this pie was Dad’s reaction. He doesn’t really like pumpkin pie, but he loved this one. The crust was just to his liking, and when I mentioned that the texture could be a little smoother for my tastes, he disagreed. Is there any better reward for cooking?
Winter Squash Pie
Adapted from Taste of Home
- 1 cup pure maple syrup
- 1 cup cooked winter squash, mashed with a little cream or milk
- 3/4 cup heavy whipping cream
- 3 eggs, lightly beaten
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (I reduced this to 1/8 because Dad dislikes nutmeg)
- Dash salt
- 1 unbaked pastry shell (recipe below)
- Whipped cream
1) In a bowl, combine the first eight ingredients.
2)Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Serve warm, at room temperature, or chilled. Garnish with pie crust leaves and whipped cream.
Yield: 8 servings.
Whole Wheat No-Roll Pie Crust
Adapted from Joy the Baker
- 3/4 cups all-purpose flour
- 3/4 cup whole wheat pastry flour
- 3/4 teaspoon salt
- 2 Tablespoons sugar
- 1/8 teaspoon baking powder
- 1/4 cup (4 Tablespoon) frozen butter that has been grated on a cheese grater
- 1/4 cup vegetable oil (I used gently melted coconut oil)
- 1 Tablespoon cream cheese, at room temperature
- 2-3 Tablespoons cold milk
In a medium sized bowl combine flour, salt, baking powder and sugar. Whisk together.
Add frozen grated butter and cream cheese. With your fingers, work the cream cheese and butter into the flour mixture, breaking the butter and cream cheese up until they’re well incorporated into the flour. Some butter bits will be tiny, others the size of small pebbles. The dough may even begin to come together in a rough, sandy kind of way.
Combine the milk and oil. Whisk together. Add all at once to the flour and butter mixture. With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid. The mixture does not need to come together into a ball. Leave it a bit shaggy and dump the dough into a clean 9-inch pie plate. With your fingers, press the dough evenly into the bottom of the pie plate and up the sides. Try to get the dough as even as possible, but don’t worry too much about finger indentations. You can’t fight that.
Place the prepared crust in the freezer while you preheat the oven and prepare your filling. If you’re going to pre-bake your crust, heat the oven to 350 degrees F and line the chilled pie crust with foil, weigh down with beans, and bake for 10 minutes, covered. Remove the foil and beans and bake for 4-6 minutes uncovered until golden brown.
If you need an unbaked pie crust, simply remove the crust from the freezer once your filling is made, fill your pie and place in a preheated oven. Bake according to recipe.
Yield: One 9-inch pie crustRSS feed. ~ Get email updates. ~ Twitter. ~ Facebook.