... or in reality it's a winter squash pie since I used one of the smaller squashes for it, cut up and roasted first in the oven, and then pureed with heavy cream, honey and brown sugar and spices like nutmeg and cinnamon.
The squash I picked was Golden Nugget, and it's a very sweet tasting, dry flesh and not stringy like some others so I really prefer its taste and texture to many other varieties that we have on the farm.
And the pie came out very good, though I think next time I won't use
cookie crust and will make a regular pie dough instead. This way I can
cut down on sweetness a little bit. Not that my hubby complains about
sweet taste - he took this one to his office.