Photo Credit: twirlit.com
It's true. If you want an exceptionally good pumpkin pie, make it with either an Orange Hubbard or Blue Hubbard squash. It's less stringy, much smoother, more moist and creamy, and much more flavorful. It's easy too.
We grow our own squash but you can buy it. We do the next step at harvest time and bag the exact amount for the pie recipe so we can pull it out and defrost it when needed.
Cut squash in half, gut the seeds and pulp, place on an aluminum foil-lined cookie sheet. Bake a 350 degrees until done (will vary depending on size of squash). Bag, label and place in freezer for later use.
So here is all we do when we are ready for yummy pie:
Squash Pumpkin Pie
1 1/4 cups Orange Hubbard squash
2/3 cups granulated sugar
1/4 tsp salt
1 tsp pumpkin pie spice
1 1/4 cups evaporated milk
Heat oven to 425 degrees.
In blender, beat eggs slightly. Add all other ingredients and blend until smooth. Pour into your favorite 9-inch pie crust.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 35-40 minutes.
It's so easy and extremely delicious. I may not have gotten this posted in time for your Thanksgiving dinner, but this is a year-around keeper!
Cindy A. Christiansen
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