Thanks to all the bakers who entered pies in our 6th Annual Pumpkin Pie Contest last Saturday! Congratulations to Angie Boysen, whose pie, made with a mixture of Sun Gold Farm’s sugar pie pumpkin and sweet meat squash, took home first place! Read on for the recipe.
Pie Crust
2 1/2 C flour
1 tsp sugar
1/2 C shortening
1 C butter – cut up and cold
6-8 T water (cold!)
1. Mix butter, flour, and salt.
2. Add shortening. Cut together so it resembles coarse cornmeal.
3. Add water 1 T at a time until dough holds together.
4. Refrigerate, roll out, trim and lift into 9″ pie pan.
Filling
Mix:
1/2 cup white sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/4 cup brown sugar
Add:
1 1/2 C heavy cream
2 eggs
1/2 tsp vanilla
1 C baked & pureed sugar pie pumpkin
1 C baked and pureed sweet meat squash
Pour filling into crust.
Bake 15 minutes at 425 degrees, then turn down oven to 350 degrees, and bake until knife poked in the center comes out clean (about 1 hour).
