NOTE: This recipe is good for one pie only, so double, triple, quadrupedal as needed.
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground gloves
2 large eggs
15 oz. (2 cups) pureed squash (If you used canned pumpkin, ONLY use the Libby’s brand. The rest aren’t worth it.)
1/2 to 1 can evaporated milk (I used one whole can)
1 unbaked pie shell (click here for my recipe)
Sharp chef or santoku knife.
Large spoon (for scooping out seeds)
Several large to medium-sized bowls
10″ pie plate
425 for 15 minutes, then 350 for 40 – 50
My friends, the Slaugh family, gave me a pumpkin pie recipe idea. They said the best pumpkin pies don't have pumpkin in them at all - they have a tastier squash like a butter nut or acorn. I liked this idea, so I decided to test their theory.
So begins the search for the best pumpkin pie recipe. I decided to use acorn, butter nut and spaghetti squash and compare it to my usual recipe with canned pumpkin. (NOTE: I use Libby's ONLY. The knock-off brands are horrible.)
I baked four different pumpkin pies. Each recipe was exactly the same, except I used different squash.
I then hit the road and had many friends and family members do a taste test and tell me which pumpkin pie recipe they liked the best. I will give you the results later. First, lets bake a pumpkin pie (or a squash pie).
First tip of the day: remove the sticker. This is great advice.
If you are going to use fresh squash in your pumpkin pie recipe, there are many ways to cook it. This method is my favorite. You, by no means, have to do it this way, but I like it. Cut off the top and bottom of the squash, then shave off the skin with a knife.
Cut it in half and scoop out the seeds.
Cut it into chunks and boil until very soft - almost mushy.
Now strain, mash and set it aside.
Pre-heat oven at 425, then in a bowl, mix 3/4 cup sugar, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground gloves. Set aside.
Beat two large eggs.
Mix in 2 cups pureed pumpkin or squash.
Now add your spice mixture to the pumpkin mixture.
Now put the mixture into a blender, add 1/2to 1 can of evaporated milk and blend on high until blended well and squash is no longer lumpy.
Pour into your pie shell.
Bake at 425 for 15 minutes, then turn down the heat to 350 and bake another 40 - 50 minutes (until a butter knife comes out clean after poking the center)
I cooked two pies at a time. Here they are together. Notice they each have a different color and texture.
And so the taste testing begins. One thing I noticed right off the bat: all the children liked all the pies equally - not much discriminating taste there. Better rely on the adults opinions.
I also found it interesting that, even thought the recipe was exactly the same (except for the different squashes) people kept saying things like, "This one has more cinnamon." Or, "You added pecans."
The final taste tester was the one I rely on the most on a day to day basis - my wife. She has a good eye and and keen taste buds. (For the record, she is a MUCH better cook than I am. She just doesn't like to cook...and I do.)
To my complete surprise, classic pumpkin (from the can, no less) won with 48 votes. 2nd was butter nut with 32 votes. 3rd was acorn (my personal favorite) with 31 votes (just missed 2nd place, dang it!). Finally, spaghetti came in last with only 25 votes (although, many said they would have voted for it if it had a better texture). So, there you have your pumpkin pie recipe. Enjoy!