NOT Pumpkin Pie

I'm an ex-catholic, so I know confession, sometimes its good to get things off your chest. I have a confession, its hard and please don't judge me too harshly, but I gotta come clean: I don't like pumpkin pie. Pumpkin pie  has so little flavor of its own, its mostly sugar and eggs with a LOAD of spices. Without a pretty crust covering it looks, well frankly, AWFUL! People won't eat it plain, they have to glop on a ton of whipped cream to even wash it down. 
Now you can say "Kathy, you've just never tasted a good pumpkin pie." You may be right but how old do you have to be before you eat a good piece of pumpkin pie? I'm  runnin' outta time here folks. Well my Hubbie DOES like pumpkin pie so I decided to find a way to give him a good piece of pie.  I decided to grow some squash - just NOT pumpkins.  I ordered the seed from  Azure Dandelion . I wanted to grow heirloom seed and found them on a search. The sales pitch says: "The orange flesh of Sweet Dumpling Squash is very sweet and tender, ideal for baking or stuffing." Sounded good to me. 
I have some fabulous raised beds that Hubbie built for me two years ago (I'll have to post about them and hubbie later on). So after 6 weeks in the greenhouse, the seedlings went outside and began the slow summer spread until they were ready to pick in October. They were very polite growers, spreading in a few sunny directions, leaves weren't overlarge and they were just as happy hanging over the edges of the beds as within. No pest problems so I'll be growing them again.
The Down and Lo on Squash: Curcurbitaceae - Gourd family -  Melons and Squash. This includes pumpkin, melons and cucumbers. Go HERE if you need more info. 
For our purposes there are two different kinds of squashes you'll find easily at the market. The soft skinned ones are often called 'summer squash' like Zucchini and Yellow squashes, they have a smooth soft skin and you can eat 'em just like they are skin and all. Then there are the 'winter squashes' like Pumpkin, Sweet Dumpling, Acorn and the like. I figure most of us are familiar with them.  Gimme a break you've NEVER killed a pumpkin for Halloween? The 'summer and winter' designation isn't because of the time of growth. Its because the winter squashes can be kept in a cold cellar DURING winter without spoiling, while summer squash is only viable unless you preserve it in some fashion. I  keep my winter squashes in a closet, its dry, cool and dark, they have company, we keep wine in there too.
The Sweet Dumpling Squash weighs about a pound and has a lovely appearance with green streaks in the skin. I got two of them out of the closet and cut them into big chunks for roasting. 

The seeds were scooped out and set to the side to be roasted later (that's another post). Don't get bent outta shape over the stringy bits. They'll cook up just as tasty as the rest. One of them was much bigger and things cook better when they have about the same mass so I cut the larger one into 3 pieces. Each was rubbed with olive oil - any light oil will do, sprinkled 1/2 teaspoon of salt over them (I use Kosher salt).

   Place  face down (I found the pieces that were completely enclosed face down cooked more moist than the pieces with portions of the meat facing outward)  on a pan that had been rubbed with more olive oil and put into the oven at 400 for 30 - 45 minutes. Try to pierce the flesh - not the skin- if the fork goes in easily they're done. They look and smell lovely!

Once they have cooled enough to handle,scoop out the flesh, the skin is tender and can come off so scrape with a light touch. Although no one is gonna DIE or notice if a little skin is mixed in. The whole thing gets blended into a smoothie anyhow. Place the cooked meat into a bowl for the pie filling.  



By the way, don't throw out the leftover skins and scraps! Place into a pot and cover with just enough water to cover them. Boil for 15 - 20 minutes, stir and mush it up a bit. Strain out the liquid and you will have a delicious broth you can use to moisten the pie mix if it is too dry. It can be a soup stock or just drink it as it is! Waste not! 

From this point on you make a basic (pumpkin) squash pie recipe. When I'm doing a recipe for the first time or trying to change one, I often start with a tried and true recipe that has had lots of testers. A good place to start from is the site Epicurious. It uses recipes from many magazines and the recipes get lots of reviews. I went there and found a recipe for Perfect Pumpkin Pie Well it is supposed to be a pumpkin pie - right?

The crust is a simple pie crust (we'll do a post on crusts later). Roll it out and bake using Pie Weights until it is light brown. I made some adjustments, to make the pie more acceptable for my taste - less sweet and a little lighter.

 The Squash is VERY sweet so I cut the sugar down to 1/3 cup, and I cut the cream by half to 3/4 cups to keep it light. I had 16 oz of pumpkin so I used it all up. I kept the spices as they were. 



  Below the photo you will find the recipe with my adjustments.  It will be thicker than a regular pumpkin pie so you can do a few swipes with the spatula to make some curves and such in the surface so you end up with a  better looking pie.  

Now look at that! Yummers! Raised bits of browned pie, little lakes and valleys, all toasty and smells GREAT!!!

 
Here's the best part: I GREW the squash that made this lovely pie! It was a part of my home, I watched it grow over the summer and mothered it along. The fruits of a tender loving labor always taste so much better!

Sweet Dumpling Squash Pie

1 Pie crust bottom layer

16 oz Roasted Sweet Dumpling squash

1/3 cup (packed) golden brown sugar

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

Pinch of ground cloves

3 large eggs

3/4 cups heavy whipping cream

Preheat to 375°F. Butter and flour or spray non-stick spray on 9-inch-diameter deep-dish pie pan (I use a ceramic pan I made).

   CRUST: Here is a simple pie crust recipe or you can also buy ready-made crusts. Don’t get all bent outta shape about ‘handmade pie crust’ they’ll Love this pie anyhow. Roll out pie dough on floured surface to 13-inch round. Place in pie pan.  Make a nice high edge, line crust with foil and fill with pie weights. For the novice: be sure to lay the foil so that you can lift this out – leave the four corners of the foil in a ‘liftable’ position.  Bake 15 minutes or so until crust edge can stand on its’ own. Take it out of the oven and remove the foil and pie weights (careful! HOT stuff!) Return to oven and bake about 7 minutes +/-, crust will still be kinda pale just a light gold. Set aside. 

   Lower oven temp to 350°F. Be sure rack is in center for pie cooking.

   PIE: while the crust is cooking, puree SQUASH in processor. Mix in SUGAR and SPICES. Add EGGS one at a time, pulsing after each addition. Gradually add CREAM, processing just until blended. Process 5 seconds longer. The result should be a bit thick, not liquid, like a slightly melted ice cream.

Pour filling into cooked crust and make a few pockets/swirls with spatula. You may want to cover the edges of the pie crust with a diaper of foil to keep the crust from over cooking and coming out WAY too brown.    Bake until edges are puffed and center is set but still moist, about 1 HOUR +/-.

  TEST for doneness:

      * A wooden skewer or a clean dry knife stuck into the pie about halfway across the middle should 

         come out clean. If you stick the middle it won’t come out clean and shouldn’t.

      * Give the pie a little shake, it should have a little softness in the center, but not sloshy. 

         The center will continue to cook after it is out of the oven. Besides a totally cooked middle 

         will be a dry pie indeed!

     * The appearance should have browned edges on the tops of ridges, the pockets should be

         shiny and there may be a few cracks in the crust. Lookit the photo.

This pie can be cooled and refrigerated for a day or two. Wrapped in foil it can be frozen.