This distinct mix of butternut squash, orange and cinnamon, topped with nuts, brown sugar and butter is sure to please. Dress it up by placing leaf and acorn cutouts on top using the Harvest Mini Metal Cutter Set and baking it in the Pumpkin Pie Pan.
Source:
2002 Yearbook
Tools:
Ingredients:
- Crust
- 1 1/2 cups ground gingersnap cookies (about 36 small)
- 1/4 cup butter , melted
- 1 teaspoon Grated Fresh Orange Peel , finely chopped
- Filling
- 1 lbs. Butternut squash (2 1/2 cups)
- 2 eggs
- 1 cup Undiluted Evaporated Milk (not sweetened condensed)
- 1/2 cup packed dark brown sugar
- 2 tablespoons Grated Fresh Orange Peel , finely chopped
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Topping
- 1/3 cup chopped hazelnuts , toasted
- 1/3 cup chopped walnuts , toasted
- 2 tablespoons dark brown sugar
- 2 tablespoons butter
- Piecrust Cutouts
- 9 in. refrigerated piecrust
Makes: Pie serves 12.
instructions
Crust: In small bowl combine ground gingersnaps, butter and orange zest. Pat into Pumpkin Pie Pan about 1/2 of the way up the sides. Set aside.
Squash preparation: Cook squash by piercing skin with a fork. Place on paper towel in microwave. Cook on High power 20-25 minutes or until fork tender. Let stand 5 minutes. Peel, cut, remove seeds and puree in food processor fitted with metal blade or blender. Should have about 2 1/2 cups of pureed squash. Preheat oven to 350°F.
Filling: In large bowl, beat eggs lightly. Stir in squash, milk, sugar, cinnamon, ginger, salt, zest and cloves. Pour into prepared pan. Place on cookie sheet. Bake 50-55 minutes or until knife inserted in middle comes out clean.
Topping: Combine toasted warm nuts with butter and brown sugar. Halfway through the baking time mound nuts in the middle of the pie.
Piecrust cutouts: Cut out shapes with Mini-Harvest cutters, brush with vanilla. Place on cookie sheet. Bake 350°F oven for 8-10 minutes or until light golden brown. Cool pie completely on cooling grid. Placed baked cutout leaves around outer edge of pie. Refrigerate before serving. If desired, serve with whipped cream.