Wednesday, January 7, 2015

Red Kuri Squash Pie w/ Ginger Shortbread Crust

Thanks to Eden who shared this one a while ago. I've been making it regularly at home and it was the dessert at the 2014 Fall Harvest Celebration. Use any winter squash you'd like. The Red Kuri works well b/c it's super sweet and creamy.

For the Crust:
4 TBS Unsalted Butter
2 TBS Sugar
1 C. Whole Wheat Pastry Flour
2 Egg Yolks
1 1/2 TBS Crystallized Ginger, finely minced
1/2 tsp Salt

Stir together butter and sugar, add in yolks. Add flour, ginger, salt until it just starts to come together( a little dry and crumbly). Press dough into bottom and sides of 9'' pie dish.Freeze for 20 minutes while you preheat oven to 375. Cover crust with a round of parchment paper(I used foil) and pie weights and bake 20-22 minutes or until golden brown, rotating 1/2 way thru. Cool before filling.

For the Filing:
How many will you make?
2 C. Pureed Squash
1 C. Cream
2 Eggs
1/2 C. Sugar + more if using pumpkin or other not as sweet squash
1 tsp Vanilla
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Salt

Process all ingredients in blender and fill crust. Bake in 325 oven for 50-60 minutes or until filling is just about set. Allow pie to cool at least 6 hrs, or refrigerate overnight and serve with cinnamon/ginger whipped cream.

Eden found it here:

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