New Twist on Pumpkin Pie

When my son was in the second grade (many, many years ago), his class went on a field trip to a local pumpkin farm so the kids could get a pumpkin for Halloween.  I was talking to the farmer and he made an interesting comment.  He said the best pumpkin pie is not made from a pumpkin but made from butternut squash.  Every year when I make a pumpkin pie, I always remember that farmer's comment.   So this year, I decided to give it a try.

I bought these two butternut squash from one of our local farmer's markets.  To bake them, I will slice them in half and remove the seeds (being the "semi-farmer", I will save the seeds for next year so I can grow my own squash).  Pre-heat the oven to 375 degrees.  Put the squash face down in the baking dish, fill with an inch of water and cover pan with aluminum foil.  Bake for about an hour or until squash is very soft.  Let it cool down and puree in a blender or food processor.

Pureed butternut squash

Here is my "pumpkin pie" recipe but I will be substituting the squash for the pumpkin.

2T butter, melted (I always use unsalted butter)
1 3/4 cup pumpkin (squash)
2 eggs
2 T flour
1 c evaporated milk
1/2 cup brown sugar
1/2 cup white sugar
1 t ginger
1 t cinnamon
1/4 t mace
1/4 t ground cloves
1 uncooked pie shell

Preheat oven to 450 degrees. 
Beat the eggs until frothy. 
Mix in the sugars and the flour. 
Mix in the spices.
Mix in the pumpkin (squash)
Add the melted butter.
Mix in the evaporated milk.
Pour the mixture into the pie crust and bake at 450 degrees for 15 minutes.
Decrease heat to 375 degrees and bake for an additional 45 minutes
Remove the pie from the oven and set it out to cool.
ENJOY!

For those curious few, you can buy a real pumpkin and bake a pumpkin pie from it.  I have done it and it is not hard at all.  Just a little more time-consuming.  To make a pumpkin pie using a "real" pumpkin, buy one or two "pie" pumpkins at the store or local farmer's market. 

Cut it in half and remove the seeds and strings.  Preheat oven to 425 degrees.  Cut the pumpkin in wedges and place on an oiled baking sheet.  Cover with foil and bake about 45 minutes until it is soft.  Allow the pumpkin to cool.  Peel away the skin and puree the pumpkin in a blender or food processor - see, isn't that easy!!  Give it a try next time you want to make pumpkin pie!