Everything in Moderation: “Pumpkin” Pie and More!

19 Oct

As a follow-up to my Thanksgiving entry, today I bring you a guest post from my friend Jacalyn who has graciously agreed to share her mom’s squash pie recipe.  I guarantee you will not be disappointed!

I was asked by a reader of this blog to post my Mom’s deliciously rich “pumpkin” pie recipe.  As you read from the last blog post, the pie was actually made with squash, not pumpkin.  Let’s face it, Squash Pie doesn’t sound as appealing.  Why squash?  Well, squash is much richer in flavour than pumpkin.

This photo hardly does the squash pie justice!

Not a crumb of pie left on anyone’s plate… enough said.

After telling my Mom that her pie recipe went down a treat at Lisa’s Thanksgiving dinner party and that someone on Lisa’s blog wanted the recipe, she was thrilled and more than happy to share it with you all.  In fact, she was so excited that she headed with great gusto to her recipe cupboard and pulled out my Great Grandma Goodwin’s (circa 1890) “pumpkin” cookie recipe and said “give them this recipe too!”  So, below are two very simple but much loved recipes from the Goodwin household. Enjoy!

Disclaimer: These recipes have not been modified to be healthier…but remember everything in moderation.  In other words, don’t eat the whole pie in one sitting!

“Pumpkin” (aka Squash) Cookies

 

“Pumpkin” Pie 

1 cup cooked squash
(a drier squash is preferred such as a Hubbard or Buttercup)
¾ cup brown sugar (lightly packed)
3 small or 2 large eggs
¾ cup milk (2%)
¾ cup evaporated milk (or 18% cream)
2 heaped tsp of pumpkin spice
(mixture of ground nutmeg, cinnamon and ginger)
¼ tsp salt

1 unbaked pastry shell
Whipped cream

  1. Preheat oven to 375 degrees Fahrenheit
  2. Combine all pie filling ingredients into a blender and puree until smooth. Pour into uncooked pastry shell.
  3. Bake at 375 degrees Fahrenheit for 20 minutes (this cooks the pastry); then reduce heat to 325 degrees and bake for another 30 minutes or until centre is set.
  4. Garnish with whipped cream.

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Deliciously Soft “Pumpkin” Cookies

Wet ingredients
1 ¼ cups of brown sugar
½ cup butter
2 eggs
½ cup cooked squash
1 tsp freshly squeezed lemon juice
1 tsp vanilla extract

Dry Ingredients
2 ½ cups flour
4 tsp baking powder
½ tsp salt
¼ tsp ground cloves
1 ½ tsp of pumpkin spice
(or use a mixture of ground ginger, nutmeg and cinnamon)
1 cup raisins

  1. Preheat oven to 335 degrees Fahrenheit (convection oven) or 345 degrees Fahrenheit (conventional oven).  In a mixing bowl, cream together sugar, butter and eggs.
  2. Add squash, lemon juice, and vanilla and mix until smooth.
  3. In a separate bowl, sift together dry ingredients.  Add dry ingredients to squash mixture and mix until all ingredients are well combined; mix in raisins.
  4. Drop “pumpkin” batter from a teaspoon onto greased baking sheet.  Bake for 11 minutes or until just turning brown on bottom (will continue to cook when you remove from oven).

Makes approximately 2 ½ dozen cookies.

   

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One Response to “Everything in Moderation: “Pumpkin” Pie and More!”

  1. Alex October 29, 2012 at 2:49 pm #

    Hi Lisa,
    I did a gluten free butternut squash cookie, almost fat free inspired by your last blog post! Thanks for the idea, good way to get more veg in and still satisfy the old sweet tooth! Keep up the posts!
    A xoxo

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