Turban Squash Pie
A favorite that is actually healthier than most pies. Any winter squash pie trumps all other pies, as it's main ingredient is full of Vitamin's A & K as well as a good source of fiber and potassium.
This one uses Turban squash for it's notes of hazelnut. Also, if you're not into ultra-sweet pies, this is a great alternative.
- 3 Cups Winter Squash Pulp
- 4 Eggs
- 1 Can Sweetened Condensed Milk
- 1 Cup Brown Sugar
- 1/2 Tsp. Salt
- 1/2 Tsp. Ginger
- 1 1/2 Tsp. Cinnamon
- 1 Tsp. Allspice
- 2 9" Grahm Cracker Pie Crusts
Cut your winter squash (in this case, turban squash) in half and remove seeds and stringys with a spoon.
Place squash, cut side down, into baking pan with enough water to cover bottom of pan. Bake at 425F for 45-60 minutes or until flesh is soft. Remove from oven, flip halves to allow to cool. (Keep Oven at 425F for later step)
Prepare your filling by beating 4 eggs into sweetened condensed milk. Add in spices and beat until all spices are blended.
When your squash is cooled enough to handle, scoop out the pulp into a separate bowl and beat using egg beater or potato mashing tool. (If you have a food processor or electric hand blender, use instead for this step)
When pulp is smooth and more consistent, add to your filling mix and blend until consistent.
Pour mixture into the two pie shells and place back into oven at 425F for 15 minutes. After 15 minutes are up, turn oven down to 350 and bake for an additional 30-45 minutes.
Test doneness with a toothpick or knife. If inserted in middle and removed with little pie clinging to metal, pie is done.
Now just set it on your counter and let it cool as it warms the room with delicious aroma!
When it's cooled to a warm sensation, eat it with cool whip, ice cream or whatever you choose. Warm it up in the microwave if you choose!