Eat what you grow…Winter Squash Pie

It’s pi day today so let’s celebrate with my favorite pie! It uses winter squash from the garden in addition to having very little added sugar. You can even make it without refined sugar if you’d like! Seems like a win-win to me!

“Pumpkin” Pie

This recipe from Ambitious Kitchen is my favourite pie to make. I usually use store bought pie crust because I don’t have time to make it. If you have a favorite crust recipe, make that first. I’m sure it will make the pie even more delicious.

Ingredients:

• 1 pie crust

• 15 oz pureed winter squash. The variety you choose will change the flavor of the pie but they’re all pretty delicious

• 1/4 c maple syrup

• 1/4 c coconut (or cane) sugar

• 1/4 c unsweetened milk

• 1 tsp vanilla

• 1 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp ground ginger

• 1/2 tsp allspice

• 1/4 tsp salt

Instructions:

1. Make your pumpkin purée. Click the link to see how easy it is.

2. Make pie crust as directed.

3. Preheat the oven to 350°

4. Make the filling: In a large bowl, add the purée, eggs, maple syrup, sugar, milk, vanilla, and spices. Mix together until completely smooth. Pour into the crust.

5. Bake for 50-60 minutes until the center is no longer jiggly. If it’s taking longer check the pie frequently to make sure the crust isn’t burning. If it is getting too brown you can cover the crust with foil or a pie shield.

6. Try really hard to let the pie cool completely before cutting into it. Once its cooled, store it in the fridge. I like it topped with ice cream and a little cinnamon.

The pie can be stored in an airtight container for 3-4 days or wrapped up well and frozen. Thaw in the refrigerator before serving.

It’s not too late to plan your garden.

Contact Auntie M’s Garden to find out more.