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Thanksgiving Pumpkin Pie


Thanksgiving Pumpkin Pie

Mahaila McKellar is making one of her family's favorite desserts and this recipe calls for a unique ingredient: you're going to have to watch to find out!
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Thanksgiving Pumpkin Pie

Mahaila McKellar

Yield: One 9-inch pie



1 Amazing & Easy Pie Dough pie crust shell, unbaked

1 large butternut squash

½ cup organic granular Cane Sugar

2 tablespoons organic unsalted Butter

3 large organic Eggs, preferably from pastured chickens

2 teaspoons pure Vanilla Extract

¼ teaspoon organic Cinnamon

A dusting of freshly grated organic Nutmeg (1/64 tsp?)

1 ½ cups unhomogenized organic Whole Milk



Step one, the Puree:

The day of or up to 3 days prior to making the pie, prepare the butternut squash puree:

1. Wash and dry 1 large butternut squash. You want the squash to be large. If you can find only smaller ones, you'll want to get at least 2 of them in order to make 1 1/2 cups of puree.

2. Cut off the end of the squash with the stem and discard.

3. Cut the squash in half lengthwise and remove the seeds. Discard the seeds, plant them in your garden, compost them, or use them to make my Perfectly Roasted Pumpkin Seeds.

4. Cut the unpeeled squash into several 2-inch cubes. Put the cubes in a large pot with about 2 cups of water, bring to a boil, cover the pot with a lid, lower the heat and simmer for about 30 minutes…until fork tender.

5. Put the squash in a colander in the sink to drain. Allow it to cool in the colander until it's very easy to handle with your hands.

6. Trim the peel off the squash using either a large spoon or a paring knife. I find a spoon works best for the more tender part of the squash where the seeds grow, and a knife works better for the rest of the squash.

7. Puree the peeled squash cubes in a food processor, in a blender or by hand. (If pureeing by hand or blender, remove and discard any stringy parts from the cooked squash beforehand.)

8. Put the puree in a large fine-mesh strainer, placed over a bowl, and allow the excess moisture in the puree to drain out. This will take a couple of hours. You can also use cheesecloth to do this instead of a strainer.

9. Use the puree right away or store it in a glass container in the refrigerator. I've found that for the freshest flavor, it's best to use the puree within 3 days of making it. If you refrigerate the puree for any length of time, bring it out an hour or so before you begin making the pie filling so it's room temperature when you add it into the bowl.


Step two, the Pie:

1. Preheat the oven to 375º F.

2. Cream together the sugar and butter.

3. Add the eggs and beat just until nicely mixed together.

4. Mix in 1 1/2 cups butternut squash puree.

5. Add cinnamon, nutmeg and vanilla extract.

6. Stir in the milk.

7. Pour the filling into your pie shell.

8. Bake for 35 minutes. Start checking at around 25 minutes, as ovens can vary. Ideal is for most of the filling to be solidly thickened, with the very middle couple of inches still moving the teeniest tiniest bit, and the filling to be a beautiful golden orange color.

9. Remove the pie from the oven and cool completely on a wire rack. Do not refrigerate to cool down the pie. Allow it to cool at room temperature before serving or storing. Once the pie has cooled completely, store it in the refrigerator. It will be delicious for at least 2 or 3 days.


Our family loves this pie for holiday dinners; and if there's any left over, we've been known to enjoy a piece for breakfast!


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