Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, squash pumpkin pie. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Squash Pumpkin pie is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Squash Pumpkin pie is something that I have loved my whole life. They are nice and they look wonderful.
Which kind of squash will make the best homemade pumpkin pie? This is the best Pumpkin(squash) Pie I have ever made & I m an old woman! It is definitely better than pumpkin pie.
To get started with this particular recipe, we must prepare a few ingredients. You can cook squash pumpkin pie using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Squash Pumpkin pie:
- Make ready Flaky Pie Crust
- Prepare 260 g all purpose flour
- Get 3/4 teaspoon salt
- Take 2 tablespoon granulated sugar
- Get 90 g unsalted cold butter diced
- Make ready 60 g shortener (fat or margarin)
- Get 5-8 tablespoon iced water
- Prepare Pumpkin filling
- Prepare 300 g to 500g pumpkin puree
- Take 2 eggs 1 extra yolk
- Make ready 60 g granulated sugar
- Get 2 teaspoon pumpkin pie spice
- Prepare 200 ml heavy whipping cream
- Take Half teaspoon salt
- Make ready 30 g unsalted softened butter
- Prepare 1 tablespoon rum/optional
You know those creamy pumpkin pies you chow down into each Thanksgiving? Well, it turns out there's no real. Level up your pumpkin pie with made-from-scratch condensed milk and roasted butternut squash purée—a DIY alternative that delivers more flavor and less water than a traditional pumpkin. Making pumpkin pie from fresh squash, rather than canned, requires a bit of work.
Instructions to make Squash Pumpkin pie:
- Mix the dry ingredients for the crust. Add the diced butter and mix by hand or machine no spatula or whisker. By hand you should mix as if playing with sand while at times pressing at the butter with your palm then mixing again. After 2 minute it should come together into crumb like sizes.
- Add the shortening. I used fat, it should be around 3 to 4 tablespoon. Mix it into the dough like the butter. It should be ready when you can keep it together into palm sized portions.
- Add the water one at a time after mixing. Count the portion because sometimes its enough with 5 spoons, sometimes you need 7 or 8 to get the right dough. Try making it into a ball while mixing and at times pressing down with your palm. Its good when you can roll it into a smooth ball. The texture should be wet when you press it but not enough to let out water. It us ready when there is no dough stucking to your bowl.
- Roll out a plastuc wrap put the ball down and press it into a small disc. Wrap it then refrigate 30minute to 3 hours. It depends on the brand of your butter and shortening. Margarin needs more time than fat to be solid again.
- If you plan for a no-bake filling then bake the crus for about 30 minutes after rolling it into a 9 inch sized circle and putting it into your pan.
- For baked filling if its the texture like yogurt then pre-bake it for 7to10 minute until the sides are golden in color then cool it for 30min. You should use pie weight to keep the middle from moving upward. If the texture us close to that of jam than just bake it together. Usually if the filling is good then the crust is finished too, but you should see the crust sides turn golden.
- For the filling you should either bake, boil or steam your pumpkin then squash the pulo or just use a chopper. Its okay to buy ready made pumpkin or puree. Wait until it cools.
- Mix the egg and yolk with sugar for 2min until it turns slightly brigther in color. Mix the pumpkin with the spice thoroughly then add it to the mixture. Finally pour the whipping cream then mix for 2 min or until it thickens slightly.
- Pour the filling into the pre-baked crust then bake it for 15 min on 200C° then turn down to 180C° and bake it for 30 min. Its good when the filling leaves no trace on the knife edge or the crust turns golden. Leave to cool for 30 min.
The pumpkin pie you grew up with isn't made of pumpkin. Sorry to shatter your childhood illusions! The Secret for the best Pumpkin Pie? Leave out the Pumpkin and use butternut squash instead. Melissa said that butternut squash 'pumpkin' pie was "deep and richly flavored, sweet, with relatively smooth flesh that is easy to purée." Additionally, it was "so very easy to work with" because the skin.
So that’s going to wrap this up for this special food squash pumpkin pie recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
