Thanksgiving is coming and I have seen a number of posts come across some of my local garden groups asking about if you could use other kinds of pumpkins or even squashes to make your pumpkin pie..
Of course you can! Yes it will change flavour and possible texture to a point, if you need to you can use a ricer as well as your masher or hand held blender to get that smooth creamy texture if needed.
If you are going to be bold and you have enough, make a new one early this week and confirm you like the taste of the finished pie before making a few more for the final dessert table..
While I was doing the research on this lovely old French Squash, I read over and over again, Fine eating for pie.. Ok then.. you know I had to try it.
I am going to do the farmgal (or any other Homestead Farmers) first, then I am going to do a more Modern Recipe
- 3 Cups of mashed Baked Squash
- 1 extra large Duck egg, 2 large chicken eggs or 6 quail eggs
- 1 cup whole sheep or goat milk
- 1 and half tsp of pumpkin pie spice
- sugar or honey to taste (start with half a cup and try the batter, you and only you know how sweet the squash started)
One bottom of a pie dough , I baked it in a cast iron fry pan at 350 for 65 min but I started checking it at 55 min.
- Farmgal recipes are based on a few things…
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Our favorite “pumpkin” pie was always 1/2 pumpkin 1/2 butternut squash. But then we started growing Red Kuri squash, which kind of taste like a combo of pumpkin and butternut. Now our “pumpkin” pie for thanksqiving each year is red kuri squash pie. We like it much better than just plain pumpkin.
Looks wonderful. When I was teaching I would make a pumpkin pie in class with the kids. I was in the inner city so not all of them had baking experiences at home. – Margy