Tzipora's Sweet Succot Squash Pie -
Thanksgiving Pumpkin Pie
(milkekh or pareve)
(Modified from a recipe of Emily Boxer)
- 4 eggs, separated.
- 1 cup brown sugar.
- 1/2 teaspoon each of :
- 1 teaspoon grated orange rind
(about 1 small orange).
- 2 cups of cooked pumpkin
or hubbard squash from 1 medium pumpkin or hubbard squash (hubbard squash
is better). See below for cooking directions. Or 2 cups of canned
- 1/4 cup melted butter (or 3 Tbs safflower oil).
- 1/2 cup sour cream (or fresh cream, or coconut milk).
- 1 teaspoon corn starch.
- Two nine inch pie shells, unbaked.
- 1/4 cup honey
- 1/2 teaspoon lemon juice
- 1 Tablespoon Cointreau
- 1/2 cup finely chopped pistachios
- For a pumpkin or other winter squash, split it, scrape out
and discard as much of the stringy stuff as possible, place
the halves cut side down on a cookie sheet and bake at 350 until
soft and beginning to fall apart, about 3/4 to 1 hour.
- Hubbard squash is too hard to split uncooked. Instead, hammer a
long nail into it a few times to make some holes to let the steam out, then bake
it whole. After baking, split it and scrape out and discard
the stringy stuff.
- Preheat oven for baking to 450.
- Beat the egg yolks until they
- Add the sugar and spices and beat some more.
- Add orange rind, melted butter and cream to the egg mixture.
- Scrape the cooked pumpkin or
squash from the shell; puree it in Cuisineart and add to the egg mixture.
- Beat the egg whites until stiff.
Add the cornstarch to the egg whites and beat some more.
- Gently fold the egg whites into the pumpkin mixture.
- Pour into pie shells and bake
at 450 for 10 minutes, then reduce to 350 and bake 25 minutes or a bit longer
until a knife comes out clean.
- When pie is cool, prick top.
- Mix honey, lemon juice, Cointreau and nuts and spread on top
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