The local one-stop shopping center has big bins of squash of all kinds for 79 cents each. R bought one squash plant in the spring for $2.50. Early on, the deer nipped off the blossoms as they came along. Exactly two escaped, one of which got drilled by slugs. This is the one squash to reach maturity, making it a very expensive specimen. Wendy has a great recipe for butternut squash soup on her Garden to Table Challenge post this week, but since I am charged with bringing two pumpkin pies to Thanksgiving dinner, this guy will get blended with the pumpkin pulp to that end.
Having experimented with a number of pumpkin pie recipes over the years, here is the one that wins out:
- 3/4 C sugar
- 1T golden brown sugar
- 1T cornstarch
- 2t cinnamon
- 1t ginger (I use fresh grated)
- 1/4t salt
- 1/4t allspice
combine above ingredients and whisk to remove lumps, then blend in:
- 16 oz pumpkin
- 3/4C whipping cream
- 1/2C sour cream
- 3 lg eggs
glaze the bottom of a 9″ pie crust with melted currant or apricot jelly
bake in 350 degree oven for about 55 minutes.
Guess I will have to hit the Farmers’ Market to try that soup.
I’m jealous that you’ll be trying that soup! (not to mention that you’ll be enjoying that pie!) I love butternut, spaghetti, acorn, well actually ALL the squashes. But the husband not so much. Maybe we need to have a “do your own thing” night soon…thanks for reminding me.
the pie sounds great. I just saw some show on the cooking channel and this pumpkin grower was saying the best pumpkin pies are actually made from butternut squash. Your squash is quite the prize indeed! I have a similar prized watermelon on my counter right now.
I haven’t tried a pumpkin pie without the crust. Using an apricot jelly glaze sounds like a great idea!
Reminds me of the 2000 dollar cashmere sweater from a woman who bought two cashmere goats 🙂
One squash won’t get you ver far. but it makes for a stylish image.
Meant to say: Happy Thanxgiving.
BTW, have you ever tried putting a PRALINE crust inside the dough crust? Crushed pecans with maplesyrup.
Listen to me pretending to be a cook.
Loree~We have lots of those fend for yourself meals around here. My biggest victory was making brussels sprouts that got a “not bad”.
Wendy~Actually, the crust is often the best part…just brushed with glaze so it doesn’t get soggy. Read Jo’s comment for an even better idea.
Jo~Glad I read your suggestion before launching into pie making. Yumscious idea!