Fall is a beautiful time in Muskoka – the vibrant colour change of the leaves, the crispness to the air and our Canadian Thanksgiving. It’s a time in Muskoka to celebrate another summer past, closing up of cottages and saying goodbye to tourists for another year. It’s also a time to get together with family and celebrate Thanksgiving.
I have wonderful memories of making Thanksgiving pies with my grandma and mom. As my grandmother became older and less mobile her job became the overseeing of our production and the taste tester of the filling.
This recipe is a hit with family and friends. I hope you enjoy it as much as we do!
Pumpkin Squash Gluten free Pie
2 cups of mashed roasted pumpkin & Hubbard squash combined
1/2 cup brown sugar
1 tablespoon Cinnamon spice & pumpkin pie spice
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon melted butter
35% whipping cream
3 eggs (broken and slightly whipped)
1) Cut the pumpkin and squash in half. Clean out the seeds. Preheat oven to 375. Roast until cooked tender (can easily pierce with a fork)
2) let roasted squash and pumpkin cool. Scoop out into measuring cup (this allows you to know how many pies you will be making or want to make). Then put into mixing bowl. Mix the squash and pumpkin in the mixing bowl until it’s nice and smooth.
3) Add the brown sugar and salt followed by the liquid ingredients to the mixing bowel while it’s mixing. Add the eggs last (if your squash is still warm you may cook the eggs by accident – therefore adding the cold cream first may help to cool the mixture down before the eggs are added).
5) cook at 400 for 10minutes. Lower the temperature to 350. Cook until a butter knife put in the centre of the pie comes out clean. My pies took 50minutes to cook after lowering the temperature but it’s oven and pie size dependent!
6) Place the cooked pies on a wire rack to cool.
Let me know how you enjoy this pie recipe! Hopefully it becomes a family favourite for you too!