Post by George on Nov 22, 2010 18:26:35 GMT -5
I will not supply a complete recipe unless someone would like me to give them the one I use. I put the "pumpkin" in quotes because although this is the best "pumpkin" pie I have ever eaten it has no pumpkin in it.
My mother and I both prefer to use butternut squash. It so much more rich and creamier than the pumpkin pies. The texture is fantastic. Use the same amount of pureed butternut as you would the pumpkin content of your favorite recipe.
Now here is the good part especially if you have anyone who is sensitive to or even allergic to dairy products. Do not use milk! Instead use the same amount of the new Almond Milk that is out on the market now. When you are making the pie(s) it may be necessary to adjust the spices a bit because of the squash and the almond milk but you may not want to. I am certain most of you can tell by the smell and the flavor if the spices need adjusting.
There is one add thing that happens with this pie that I believe is related to the almond milk. The filling has a tendency to want to pull away from the crust a bit. In fact I had two pieces I had cut, put on a plate and kept in the fridge overnight. The next day the back, deeper part of the crust had actually fallen away completely from the filling. It did not hurt the flavor though. In fact the crust was still really good.
If you have home-grown butternut squash you will be impressed with the rich color and the flavor of the filling over the squash you purchase from the market. I think it is most likely because the ones you get at the market are picked a bit on the green side.
George
My mother and I both prefer to use butternut squash. It so much more rich and creamier than the pumpkin pies. The texture is fantastic. Use the same amount of pureed butternut as you would the pumpkin content of your favorite recipe.
Now here is the good part especially if you have anyone who is sensitive to or even allergic to dairy products. Do not use milk! Instead use the same amount of the new Almond Milk that is out on the market now. When you are making the pie(s) it may be necessary to adjust the spices a bit because of the squash and the almond milk but you may not want to. I am certain most of you can tell by the smell and the flavor if the spices need adjusting.
There is one add thing that happens with this pie that I believe is related to the almond milk. The filling has a tendency to want to pull away from the crust a bit. In fact I had two pieces I had cut, put on a plate and kept in the fridge overnight. The next day the back, deeper part of the crust had actually fallen away completely from the filling. It did not hurt the flavor though. In fact the crust was still really good.
If you have home-grown butternut squash you will be impressed with the rich color and the flavor of the filling over the squash you purchase from the market. I think it is most likely because the ones you get at the market are picked a bit on the green side.
George
