Even though Thanksgiving has passed, I still enjoy eating squash pie. I have tweaked a dairy-free version that I think is sublime!
It can also made into tarts. Over the years I have developed a distaste for nutmeg and instead enjoy the taste of cardamom in my squash desserts. You can use pumpkin, acorn, butternut, or other types of squash in your pie filling. The key step is to strain your squash into a sieve to remove as much liquid as possible, for at least ½ hour. This will make a denser and richer pie filling.
Pemberton Squash Pie:
pastry for one 8-inch pie plate
2 cups pureed Pemberton-grown winter squash
1 cup brown sugar
2 large eggs, plus 2 egg yolks
1 tsp cardamom
1/2 can full fat coconut milk
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1/4 tsp salt
Make pastry and line an 8 inch diameter pie plate (I use a spelt pastry).
Roast a large squash (your choice) in a 350F oven for 2 hours on a roasting pan filled with 2 inches of water.
When squash is very soft, remove seeds and discard. Take flesh and puree in food processor. Put puree into a sieve and let strain over a bowl for ½ hour. Discard squash liquid, or use in another recipe, such as soup stock.
In a stand mixer, add strained squash, sugar, eggs, spices and coconut milk. Blend well.
Pour filling into pastry-lined pie plate.
Bake 375F for 15 minutes, then 1 hour at 350F.
Pie is done when the filling jiggles only slightly in the centre of the pie.
Turn off oven and cool with oven door half open.
Cool completely and serve with whip cream if desired.