Cooking Index - Cooking Recipes & IdeasMaple Roasted Winter Squash Pie Recipe - Cooking Index

Maple Roasted Winter Squash Pie

Courses: Dessert, Pies
Serves: 8 people

Recipe Ingredients

  Basic Pie Dough recipe - see * Note
2 lbs 908g / 32ozButternut squash
1/2 cup 164g / 5.8ozMaple syrup
3/4 cup 177mlHeavy cream
3/4 cup 148g / 5.2ozSugar
4 cups 792g / 27ozEggs (large)
1/2 teaspoon 2.5mlCinnamon
1/2 teaspoon 2.5mlNutmeg
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlAllspice
1/4 teaspoon 1.3mlGround ginger

Recipe Instructions

* Note: See the "Basic Pie Dough" recipe which is included in this collection.

Preheat oven to 425 degrees.

Roll out one half of Basic Pie Dough, and line pie dish. Freeze additional pie dough for later use. Dock dough with a fork, line dough with parchment and fill pie crust with pie weights. Blind bake for 10 minutes, remove parchment and weights and cool crust on a rack. Do not brown the pie or over cook it at this stage. The blind baking will help to achieve a crisp crust.

Cut squash in half. Scoop out and discard seeds. Lay squash halves, skin-side down, on a baking sheet. Drizzle with syrup, cover with aluminum foil and bake until tender. Cool squash completely.

Scoop out flesh of squash and puree in a food processor. Add cream, sugar and eggs, and pulse quickly. Combine cinnamon, nutmeg, salt, allspice and ginger and add to squash. Pulse to combine. Pour squash filling into pie dish. Bake for 15 minutes then reduce heat to 325 degrees. Bake until set, about 45 to 60 minutes. Cool and serve.

This recipe yields 8 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C43)

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