Last week, I got the courage to bake a pie. My daughter love pumpkin pie so I thought of surprising her with a pie when she comes home from school. This is not a traditional pumpkin pie but a squash pie. I still have many acorn squash from our garden last summer and after cooking sevral dishes using the squash, my family are getting tired of it so I thought why not try to use it for making a pie.
- 4 cups baked acorn squash
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9 inch) unbaked pie crust
- 1/4 cup brown sugar
For Acorn Squash Puree
- Wash the squash and cut them into halves. Scrape the seeds and the stringy part out. Once you scraped the inside, placed the into a foil lined baking sheets (as shown below) for 40 minutes on a 350 F.
- Wash the seeds and roast it for 30 minutes. It's a great snack while you are watching TV or while preparing the pie.
- Once the squash are baked, let it cool and scrape the meat out. Put it ion a bowl and set aside.
For Pie Crust:
- Combine an entire bag of Glutino pie crust mix with 3/4 cup (12 tbsp) cold butter and mix it until it's crumbly.
- Whisk 2 eggs and 4 tbsp vinegar together until it's foamy. Mix this into the dry ingredients. Stir until the mixture holds together.
- Divide dough in half. Refrigerate or freeze one for later use. Chill the other half for about an hour. Allow the dough to rest at a room temperature for 20 minutes before rolling.
For the Pie:
- Preheat oven to 425 degrees F.
- Whisk squash, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust and sprinkle the brown sugar in top.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until a toothpick inserted 1 inch from crust comes out clean.
It was a nice pie, perfect for our Thanksgiving dinner!