Pies are a beloved dessert, especially during the fall season. And one of the most classic pie fillings is made from a bright orange winter squash – the sugar pumpkin. This hardy vegetable packs a sweet flavor that makes it perfect for turning into tasty pie fillings, soups, and other delicious autumnal treats.
The sugar pumpkin is a round, orange variety of winter squash that grows on a trailing or climbing vine. It has a tough, ribbed exterior that can range in color from pale to deep orange. The flesh inside is a bright orange hue and has a sweet mild taste similar to a sweet potato.
Sugar pumpkins are smaller and weigh less than the large jack-o-lantern pumpkins, averaging between 5-8 pounds. They are less stringy as well, with thicker, denser flesh. The seeds are edible and the strings are soft enough to eat.
This winter squash is a great choice for cooking since their uniform shape allows them to roast evenly. The sugars concentrate as the pumpkin bakes, bringing out more flavor. The firm flesh holds its shape when cubed or mashed.
Making Pie from Fresh Sugar Pumpkins
One of the most popular ways to enjoy sugar pumpkins is turning them into homemade pie. Their naturally sweeter meat has a smooth, custard-like texture when blended, no extra sweeteners needed. Pie made from fresh pumpkin has a richer, deeper flavor compared to using canned pumpkin puree.
Here are some tips for making sugar pumpkin pie from scratch:
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Choose small to medium sized pumpkins that feel heavy for their size Avoid larger ones which can be stringy,
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Rinse the pumpkin, cut in half, and scoop out the seeds and strings. Roast cut-side down at 350°F until very tender, about 1 hour
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Let the roasted pumpkin cool, then scoop the flesh from the skin. Purée in a food processor or blender until completely smooth.
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For a 9 inch single crust pie, you’ll need around 1 1/2 to 2 cups of pumpkin purée. Adjust spices to taste – cinnamon, ginger, nutmeg and cloves complement pumpkin’s flavor.
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Bake pumpkin pie at 400°F for 15 minutes, then reduce heat to 350°F and continue baking 40-50 minutes more until set in the middle. Allow to cool completely before slicing.
More Ways to Cook With Sugar Pumpkins
Aside from pie, sugar pumpkin is extremely versatile in the kitchen. Its velvety soft texture when cooked and subtly sweet taste pairs well with both savory and sweet ingredients. Some tasty ways to use up extra pumpkin purée:
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Make pumpkin soup – sauté aromatics like onion and garlic, simmer with pumpkin then blend until creamy.
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Swirl into oatmeal, yogurt, or overnight oats for breakfast.
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Fold into pancake, waffle, or muffin batters.
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Use as the base of a creamy pasta sauce.
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Stir into risotto or pumpkin gnocchi instead of butternut squash.
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Blend with coconut milk and spices for pumpkin curry.
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Swap pumpkin purée for half the butter when baking quick breads and cakes.
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Mix with cocoa powder, eggs, and sugar for fudgy pumpkin brownies.
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Make pumpkin seeds by rinsing, seasoning, and roasting the seeds from your pie pumpkin.
With so many options for cooking and baking with sugar pumpkin, you’ll enjoy this bright orange squash long after pumpkin pie season is over. It’s easy to prepare and lets you create homemade dishes with its naturally sweet flavor.
Frequency of Entities:
Sugar Pumpkin: 11
Pie: 7
Pumpkin: 16
Bright Orange: 2
Squash: 5
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This Squash Pie tastes a lot like Pumpkin Pie. It’s made with butternut squash and has some of the same spices that are used in Pumpkin Pie.
- 1½ – 2 lb butternut squash
- Pastry for deep 10-inch single crust pie
- 2 cups squash purée
- 2 extra-large eggs, slightly beaten
- ⅔ cup brown sugar, lightly packed
- ⅓ cup white sugar
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves
- ¼ tsp mace
- ⅛ tsp nutmeg
- 1⅔ cup evaporated milk
- Preheat oven to 425°F.
- Line large rimmed baking sheet with tin foil. Spray with cooking oil.
- Cut the squash in half vertically. Remove and discard seeds. Lightly brush olive oil on both sides of squash. Place squash, flesh side down on baking sheet. When the time is up, take the squash halves out of the oven and carefully flip them over. Put the squash back in the oven and roast it for another 20 to 30 minutes, or until it is very soft.
- Line a large colander with damp cheesecloth.
- Remove squash from oven. Once the squash is cool enough to touch, take out the flesh and put it in the food processor. Purée the squash until it is very smooth.
- Transfer the purée to the cheesecloth-lined colander. Let the purée sit for about an hour to let any extra water drain out. Every once in a while, stir the purée and use a big spoon to squeeze out the water.
- Preheat oven to 375°F.
- Add the eggs, sugars, salt, spices, and milk to the purée in a medium-sized bowl. Mix the ingredients well with a mixer, either a hand mixer or a stand mixer. Pour mixture into prepared pie shell. Place on rimmed baking sheet.
- Put the pie in the lower third of the oven and heat it to 375°F for 15 minutes. Then lower the heat to 350°F and bake it for another 1¼ hours, or until a knife stuck in the middle comes out clean.
- Let pie cool completely before cutting.
- Place it on a plate and top it with whipped cream and cinnamon.
Yield: 8-10 servings
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FAQ
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