This year was difficult for growing in New England. Late tomato blight appeared very early in the season and wiped out tomato crops along the Eastern United States. Daily, heavy rains followed in August that left many fields underwater and crops succumbing to various viruses and fungi. Pumpkins were among the late crops affected. Less pumpkins harvested equals a shortage of pumpkin products… like pie filling.
Did you know that a can of pumpkin pie filling is actually a blend of different winter squash purees? Butternut squash and pie pumpkin are most often combined, but any winter squash with dense meat can be substituted. Using a fresh squash from your local organic farmer’s market or CSA is much better than baking with processed, canned filling. It’s easy!
Select a winter squash ( sugar/pie pumpkin, Butternut, Buttercup, Sweet Dumpling, etc.) with firm skin and no soft or discolored spots.
Prepare the squash by halving it and scooping out the seeds and “strings”. If the squash is large, cut each half in half. Place in a microwave-safe bowl, skin side up and cover. Cook in 5 minute increments until the squash is tender when pierced with a fork. Remove and VERY CAREFULLY uncover. Pour off any water. When cool enough to handle, remove the skin (it will easily peel away) and put the squash into a bowl. To finely puree the squash, use a food mill, food processor or hand blender.
That’s it! The squash is ready and can be used for pies, breads, pumpkin butter etc. Pie filling in a can comes with spices already added to the squash. You’ll need to add your own. This recipe is for traditional pie filling to make a 9″deep-dish pie:
- One prepared 9″ deep-dish pie crust
- 3 c. pumpkin puree
- 1 c. sugar (or 1 Tbsp. stevia powder)
- 1 1/2 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. cloves
- 1/2 tsp. allspice
- 3 eggs
- 1 can evaporated milk
(Note: 2 Tbsp. pumpkin pie spice may be substituted for the spices.) Using a hand mixer or blender, combine all ingredients thoroughly. Pour into prepared crust and bake at 425 degrees for 15 minutes. Reduce the heat to 350 degrees and bake for 45-60 min., until a knife inserted into the center comes out clean. Bake just until set, do not over bake.
