11/15/2023 0 Comments Buttercup squash pie recipe![]() When a recipe (any recipe, not just mine) says “sugar” without specifying anything else, it is regular white sugar. There are many different types of sugar, including white sugar, brown sugar, vanilla sugar, powdered sugar, turbinado sugar, and demerara sugar. ![]() Sugar may seem very basic if you’ve baked before, but I’ve been asked about it in the past – so I’ll explain. To avoid this, bake on the middle rack and turn off the heat as soon as the pie has set in the middle. Lastly, cracks are due to over-baking or baking too close to the heat source. The pie usually falls because it rises too high when baking, due to the higher temperature, then as it cools, it falls.īy baking it on a lower temperature it stays more even and doesn’t fall. Next, make sure to bake it at a low temperature. To do this I add a little bit of corn or potato starch. The first step, to avoiding extra liquid on top, is to make sure the custard isn’t too thin. If you’ve ever tried to make pumpkin pie before you may have gotten cracks in it or served it fallen and maybe even a little wet. Like a pumpkin pie, the hardest part of making a butternut squash pie is the custard filling.Ī custard is defined as a “milk or cream cooked with egg yolk to thicken it” and it can be a little tricky to make. This pie makes a very nice addition to Thanksgiving spreads and to Thanksgiving Recipes in your collection. So, to make this pie a little different I added brown sugar and vanilla. They have the same smooth orange flesh and creamy texture when roasted. The reason for this is because the Dickinson pumpkin used for fillings is very genetically similar to a butternut squash. If you’ve ever read my pumpkin pie post, you know that you can make a great pumpkin pie by using butternut squash. The other benefit is that it’s something a little different. You don’t need to worry about the metal cans or preservatives. The main benefit to making butternut squash pie instead of canned pumpkin pie filling is that it’s more natural. No surprise, the pie came out great!ĭon’t forget to checkout these other dairy free desserts! WHY MAKE BUTTERNUT SQUASH PIE If I was going to already make a pie with butternut squash instead of pumpkin, maybe I could try tweaking the recipe a little too. After some research I discovered butternut squash was my best alternative and the pie came out perfect. I started making butternut squash pie after moving to Israel when I was desperate for a replacement to canned pumpkin pie filling.
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