Delicata Squash Pie

For the Seamonster potluck tonight I made a delicata squash pie--not a pumpkin pie, as many assumed it was. Actually (*pushes up pie-nerd glasses*), many of the cans of "pumpkin pie filling" found at your local supermarket have butternut squash, rather than pumpkin, as their main ingredient. I understand the flavor (not to mention consistency) is better, and it certainly was the case with this delicata pie--in fact, I believe delicata is named as such for its delicate, rich flavor.

This was my first time using a special ceramic pie plate given to me by my mother. It is extra deep for higher pies! As Todd suggested, it's so deep that there was room for an entire topping of whipped cream. I didn't have any, but Meghan did have some creme fraiche which did the trick.

I was pleased with how it turned out--everyone seemed to like it and none was left at the end of the night, but next time I think I will use more brown sugar than white sugar. Maybe I'll even use maple syrup (the local sweetener!) instead. But I wouldn't want the pie to taste like pancakes, right Mandy?

Delicata Squash Pie

Ingredients
Nothing in the House Pie Crust recipe, halved
1-1/2 cups undiluted evaporated milk (can use cream)

1/4 cup brown sugar

1/2 cup white sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon cloves

2 well-beaten eggs

3 medium delicata squash (I used some I picked at Healthy City Youth Farm in the Intervale!)

Directions

1. Preheat oven to 350 degrees F. Prepare pie crust using half of the Nothing-in-the-House recipe. Chill for at least 1 hour. Meanwhile, prepare the squash.

2. Halve and bake delicata squash face down in 1/2 inch of water at 350 degrees F until soft. Let cool. When cool enough to handle, measure 2 cups and blend until smooth.

3. Remove dough from the fridge, roll out crust and fit into a greased and floured pie plate. Increase oven temperature to 425 degrees F.

4. Combine undiluted evaporated milk, sugars, cinnamon, ginger, nutmeg, cloves and beaten eggs. Add squash and blend until smooth with a hand mixer or immersion blender.

5. Pour filling into pie crust shell. For aesthetic affect, I added a last swirl of evaporated milk and sprinkled some cinnamon on top. Bake for 15 minutes at 425 degrees F, than reduce to 350 degrees and bake 45 minutes.

Photos updated October 2015. Updated recipe here.