I’ve never made pumpkin pie before but Annamarie from Klippers was so convincing that sweet meat squash makes the best pie that I had to give it a try! Sweet meat squash are big! I took a half home and made two pie fillings and a side dish. It is a pale greyish-blue on the outside with a bright orange flesh on the inside.
Absolutely delicious and a cinch to make! Here’s the recipe that I adapted from Klipper’s site…
What you need!
3 cups of cooked sweet meat squash
2 1/2 cups of milk
1 tsp of cinnamon
3/4 tsp of allspice
1/2 tsp of ginger
1/8 tsp of cloves
1/2 tsp of salt
2 tbsp of vanilla extract
5 tbsp of flour
1 cup brown sugar
2 pre-made shallow crusts (either homemade or store bought!) Check out my almond crust if you’re going to make one big pie!
What to do!
1. Preheat oven to 325 degrees or the recommended temperature for your crusts. Scoop out the guts, peel and cube the sweet meat squash. Put in boiling water and cook until tender. Alternatively, you can roast the squash at 350 degrees, 45 minutes or until soft.
2. In a blender (or even in a bowl with a hand blender), put in 1 cups of cooked squash, all spices, salt, eggs, vanilla and 1 1/2 cups of milk. Blend until smooth and pour it into a large bowl. Add in remaining 2 cup of cooked squash and 1 cup of milk, blend again until smooth and it to the rest of the mixture in the bowl.
3. Stir in flour and sugar until thoroughly combined. Pour batter into pie shells and bake for about 1 hour or until centre does not jiggle. Serve with a dollop of whipped cream and enjoy!
Note: Depending on what kind of crust you’re using and volume of your pan, it may change how much you can fit in. I found that the filling fits two standard frozen pie crusts or one big quiche pan with a little left over for single tarts. If you have left over and don’t know what to do with it, you can always freeze it for another day!