报名|登录

服务：八。

This pie is a favorite of my pastry chef, Terri Horn. She likes to use the best ingredients she can — farm-fresh squash and high butterfat cream. She recommends eating this pie within a day of making it as the custard filling makes the pie soggy after that.

原料

For the squash purée:

2 to 2-1/2 lb. Hubbard or butternut squash, to yield 2 cups purée
3汤匙。无盐黄油，变软
2汤匙。牢固地包装深黑糖
3汤匙。橙汁

对于蛋ust：

1/2 cup firmly packed dark brown sugar
3 large eggs
1/2杯重奶油
1/2茶匙。地面绿色
1/2茶匙。姜粉
1/2茶匙。地面肉桂
1/2茶匙。盐

对于派：

1个未烘烤的9英寸PâteBriséepie shell, chilled
派叶或其他装饰品，分别烘烤（可选

没有可选装饰的营养样本量
Calories (kcal) : 400
脂肪卡路里（KCAL）：210
脂肪（g）：23
Saturated Fat (g): 14
多不饱和脂肪（G）：1
Monounsaturated Fat (g): 7
胆固醇（MG）：140
钠（MG）：460
碳水化合物（G）：45
纤维（G）：3
Protein (g): 6

Preparation

制作南瓜泥

请按照上面的泥制品遵循烤南瓜的主方法（请参阅照片）。将煮熟和冷却的南瓜放入食品加工机中，然后将其泥制成泥，直到光滑为止。要获得非常平稳的一致性，请将泥放入食品厂。测量2杯。
Ris Lacosteputs seeded (unpeeled) squash halves on a rimmed baking sheet. She rubs the flesh with softened butter, seasons with salt and pepper, drizzles with orange juice and maple syrup, and flips them over.

制作蛋ust并烤馅饼

Set an oven rack on the lowest position and heat the oven to 375°F. Combine the purée with the brown sugar, eggs, cream, spices, and salt and whisk until smooth. Pour the mixture into the pie shell and bake until the custard is puffed up but still has a small wet spot in the middle, 50 to 60 minutes. Let cool a bit before serving. Garnish with separately baked pie decorations if you like.

(3 ratings) 阅读评论

保存到食谱框

打印

Add Recipe Note

保存 Add to List

Add to List

打印

Add Recipe Note

费率或审查

评论（3个评论）

annaura|12/23/2021

where are the photos that say how to roast the squash?
ejaseisme|11/25/2010

在制作了几年的食谱之后，当我第一次在杂志上看到它时，我觉得我必须写评论。这是梦幻般的。制作此食谱后，您将永远不会再选择南瓜罐头（也不会）！我有人说他们“讨厌”南瓜派绝对喜欢这个。这是如此不同和特别。对于那些说他们“讨厌”南瓜的人，不要告诉他们是南瓜，说是南瓜。他们会转换。将其混合在一起真是太好了。我今年使用了冬季豪华的南瓜。红咖喱也很棒。 Any kind of interesting nutty flavored squash can be great. Also, if I am feeling spicy, I'll roast the squash with some red pepper flakes or other spice. Or even a fresh pepper of some sort. The farmers markets this time of year have amazing peppers that will add a flavor pop. As is the recipe is terrific and you can do a lot of mixing it up to get new and interesting flavors. The one thing I'd say is add 4 eggs and about 2 1/4 cups of squash. I like it a little bit thicker, and just a touch more helps. Anyway, this recipe can't be beat. The style of crust helps too. It's a bit more durable and rich. I'll be making this for years. Great job Fine Cooking. My favorite cake on this site is the buttermilk and vanilla cake (that uses butternut squash, grated). It's so good and can be made with a variety of types of squash too.
BrazenTart|2007年9月28日

在网站上找到这个食谱真是太可爱了！在最近的一举一动中，我必须以某种方式丢弃。恐怖！该食谱已取代南瓜派作为我的感恩节标准。