Anybody made this? I have a tried and true recipe for pumpkin pie( as that is MY job every Thanksgiving) but I wanted to do something different this year- any tips tricks or advice? Also how many squash would I need like would one be plenty it's fairly big
by Strict_Emu5187
8 Comments
Yes, my wife made it last year and we compared it to Alton Brown’s recipe which has been our go to. It was delicious. I really like the spice level in Stella’s recipe but preferred the crust made from Ginger snaps in Alton’s. This year I think we’re going to try combining the two, Alton’s crust with Stella’s filling.
I’ve always hated pumpkin pie. Last year I received a bunch of butternut squash, so I roasted them all and pureed them. I ended up making this to see if homemade would be better than whatever is normally served at Thanksgivings and LOVED it. The whole family enjoyed it and none of us are pumpkin pie fans.
Not sure how many butternut squash you will need. I had 3 that were huge, so I had a ton of puree in the freezer and made a bunch of different dishes.
This pie is fantastic.
Strongly recommend the Rosemary version (where you steep rosemary in the quick condensed milk while reducing it).
All pumpkin pie is squash pie. The terms are legally interchangeable. If you ever buy cans of “pumpkin” it’s a mix of squash. You’re always eating squash pie.
This pie is absolutely delicious.
Make sure to do it in parts. Make the condensed milk and roast the squash a day or two before you make the actual pie. Doing it all in a day is….a lot. The streusal topping she recommends is a great addition, and I use her make ahead whipped cream (also in the book) to go with it. All amazing.
The homemade condensed milk is sooooo good. I make this pie on a wheat crust.
This is my go-to pie for Thanksgiving now. I take it to family Thanksgiving, Friendsgiving, work Thanksgiving. It’s delicious and always a hit. I really like the spice level and I that’s what really sets it apart. I hope you enjoy it!
I’ve made this a few times. Usually a big hit. The condensed milk part is something I just keep on the stove while I’m doing something else. I’ve also just subbed a can of it instead and it also worked out.