pumpkin (squash) pie

November 24, 2016

pumpkin (squash) pie

Happy Thanksgiving! Thankful for all of you and your support :) In a season of much growth, I think it only fitting to share a recipe that has accompanied me through these past few weeks of some tough learning on my part. It's a rather simple thing, pumpkin pie, but from what I've seen, it has a lot more meaning than just some ingredients mixed together in a pie tin. For me, it's reminiscent of warmth and fellowship, connecting people with different stories and backgrounds over a sweet slice of pie :) This year, I had the special opportunity to make pie from our homegrown squash! An interesting variation but delicious nonetheless.

Things you need:
For the crust:
1 cup flour
1/3 cup butter
1/2 tsp salt
2 tbsp sugar
2 tbsp cold water

For the filling:
1 can pumpkin puree (15 oz)
1 can evaporated milk (12 oz)
2 eggs
3/4 cup sugar
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp cinnamon
1/2 tsp salt

Things you do:
1. In a medium bowl, mix together the flour, salt, and sugar for the crust. Using a food processor or pastry cutter, cut the chilled butter into the flour mixture until the butter is cut to small pea-sized chunks.
2. Add in the cold water 1 tablespoon at a time and mix until the dough starts to come together. You may need to use your hands to pack the dough into a ball. Be careful not to knead for too long! The heat from your hands may melt the butter. Wrap the dough in plastic wrap and chill in the fridge for about 30 min.
3. While the crust is chilling, mix together all the filling ingredients in a large bowl!
4. Preheat the oven to 425ºF. Take the dough out and roll it out into a thin crust. One trick is to sandwich it between two sheets of plastic wrap to prevent it from sticking to the rolling pin.
5. Lay the crust in a 9 inch baking dish and use a fork or chopstick to finish the edges.
6. Pour in the pumpkin mix! Fill up to about half a centimeter below the rim. You may have some left over to make a mini pie :P
7. Bake at 425ºF for 15 minutes, then lower the temperature to 350ºF and bake for 30 minutes. The center should still be slightly jiggly when it's done. Let cool or chill overnight before serving!