Pumpkin Pie
... 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.
Subscribe to:
Post Comments (Atom)
Very nice pie - I'm sure it was delicious! I grew Gold Nugget last year, but only got two tiny squash from it, which we ate roasted. That's good to know that it makes a good pie filling - hopefully next time I grow it, I'll get enough to try that!
ReplyDeleteHope next year you'll get to try it. I personally love this squash, and the Red Kuri which is very similar in taste and both small enough that nothing goes to waste.
DeleteNice looking Pie! I have never made a pumpkin or squash pie from scratch like that but am sure hubby would like one! Nancy
ReplyDeleteI hope you get to try it as it's super easy and taste so fresh and roasting it adds caramel flavor to it.
DeleteLooks great! We usually use winter squash for 'pumpkin' pie. I think they have better flavor. I've never made one with Gold Nugget though, and I bet it made a tasty pie since it's one of my favorite squash varieties.
ReplyDeleteIt was very good for pie as it's on a dry side and not runny so didn't have to drain it at all, and with added cream it came out perfect.
Delete