If you’re looking for a tasty treat that embodies the flavors of fall, look no further than pumpkin pie. This classic dessert has been a staple of Thanksgiving feasts for generations, and for good reason. But, have you ever tried making pumpkin pie with a different type of squash? In this recipe, we’ll show you how to use the best pumpkin pie squash to create a mouth-watering dessert that’s sure to impress.
Ingredients:
- 1 ½ cups pureed pumpkin pie squash
- 1 ½ cups evaporated milk
- ¾ cup brown sugar
- 2 eggs, lightly beaten
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 unbaked 9-inch pie crust
Instructions:
- Preheat your oven to 425°F.
- In a large bowl, mix together the pureed pumpkin pie squash, evaporated milk, brown sugar, eggs, spices, and salt until well combined.
- Pour the mixture into the unbaked pie crust.
- Bake for 15 minutes, then reduce the temperature to 350°F and continue baking for another 45-50 minutes, or until a knife inserted into the center of the pie comes out clean.
- Let the pie cool completely before serving.
Nutritional Information:
One serving of this pumpkin pie squash recipe contains approximately:
- Calories: 300
- Total Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 65mg
- Sodium: 270mg
- Total Carbohydrates: 43g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 7g
Cooking Time:
This pumpkin pie squash recipe takes approximately 1 hour to bake, plus additional time for cooling.
Equipment:
- Large bowl
- 9-inch pie dish
- Oven
Serving Suggestions:
This pumpkin pie squash recipe is delicious on its own, but you can also serve it with whipped cream or vanilla ice cream for an extra treat.
Variations:
If you want to mix things up, try using different types of squash, such as butternut or acorn squash, in place of the pumpkin pie squash. You can also experiment with different spices, such as allspice or cloves, to create a unique flavor profile.
Substitutions:
- If you don’t have evaporated milk, you can use heavy cream or half-and-half instead.
- If you don’t have brown sugar, you can use granulated sugar or honey instead.
- If you don’t have a pie crust, you can make your own or use a store-bought one.
Storage:
This pumpkin pie squash recipe can be stored in the refrigerator for up to 3 days.
Tips:
- Be sure to let the pie cool completely before slicing, as this will help it set and make it easier to cut.
- If you’re using fresh squash, be sure to roast it first before pureeing it.
- For a smoother texture, you can strain the pureed squash through a fine-mesh sieve before using it in the recipe.
Notes:
This recipe makes one 9-inch pie.
Frequently Asked Questions:
- Can I use canned pumpkin instead of pureed pumpkin pie squash?
- Can I make this pumpkin pie squash recipe ahead of time?
- Can I freeze this pumpkin pie squash recipe?
Yes, you can use canned pumpkin instead of pureed pumpkin pie squash, but the flavor and texture may be slightly different.
Yes, you can make this recipe ahead of time and store it in the refrigerator until you’re ready to serve it.
Yes, you can freeze this recipe for up to 2 months. To thaw, simply place it in the refrigerator overnight.
Personal Thoughts:
This pumpkin pie squash recipe is a delicious twist on the classic pumpkin pie. The pureed pumpkin pie squash gives it a slightly sweeter and creamier flavor that’s absolutely delicious. It’s also easy to make and perfect for fall gatherings. I highly recommend giving this recipe a try!
In summary, this pumpkin pie squash recipe is a delicious and easy way to enjoy the flavors of fall. With just a few simple ingredients and some basic kitchen equipment, you can create a mouth-watering dessert that’s sure to impress. So why not give it a try for your next fall gathering?