Pumpkin Pie and Butternut Squash Pie

Every year in the fall, I make pumpkin pie using fresh pumpkin. This may sound complicated, but it is really very simple. Last week, I wanted to make pumpkin pie, but it is obviously not pumpkin season. I decided I would buy butternut squash, cook it, and use it to make pie. I cooked the butternut squash the same way I cook pumpkin. First, I cut the butternut squash in half and scraped out the seeds. Then, I put the squash cut side up in a baking dish and baked it at 350F for about an hour until it was soft. Then, I took it out of the skin and pureed it in the food processor. One butternut squash turned out to be about 2 cups which is the amount needed to make pie. After that, I made two pies: one pumpkin pie using canned pumpkin and one butternut squash pie. I actually preferred the butternut squash pie because it is a little milder and sweeter than pumpkin pie. 


Pie Crust
1 1/3 cups flour, all purpose
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter, unsalted
3-4 Tablespoons water 


Combine the flour and salt. Cut the shortening into the flour mixture until it forms medium clumps. Add the butter and cut into flour until there are only small clumps left. Add the water, 1 tablespoon at a time, until the dough comes together. If the dough is too soft, refrigerate for 10 minutes or so. Roll the dough out until about 2 inches wider than the pie plate. Transfer to the pie plate using the rolling pin. Trim the edges and fold under. Use your fingers to make a decorative edge.


Pumpkin (or Butternut Squash) Pie
2 cups pumpkin or butternut squash
1 can evaporated milk (12 oz.)
1/4 cup brown sugar
1/2 cup white sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2 slightly beaten eggs


Combine all ingredients and beat until combined using a whisk. Pour into pie shell. Bake at 425F for 15 minutes then reduce the heat to 350F and bake for about 45 minutes (maybe a little longer) until the center is set. Put in the fridge until cold. Serve with whipped cream.