Nothing beats Thanksgiving especially with pumpkin pie that isn't made out of pumpkins. Those two beautiful blue things above are called Hubbard squash, they're sweeter than pumpkin and have a different texture.
Everyone has their favorite holiday for different reasons but I love Thanksgiving. I get to stay home and no one looks twice when I reach for that third helping of stuffing. It's all about eating, one of my favorite hobbies. The staying home thing was something I started with my wife when my first son was born 25 years ago, since then we've hosted and it's wonderful.
But it's also a nice day to walk in the garden and think about how good we have it, the garden is a great place for that sort of thing. It really is therapy to be out there this time of the year.
When you're able to eat pumpkin pie again, try using Hubbard squash for the filling. Take a big one and slice it in half lengthwise. It's a chore, use a sharp knife and be careful. Scoop out the seeds and put the halves in a baking pan filled with 1-1/2 cups of water, cut side down. Bake for 1-1/2 hours at 350 degrees. Remove from the oven, let cool and scoop out the flesh. Puree the flesh in a food processor for a couple minutes then it's ready to use as a filling. Just subsitute the squash for the pumkin in your favoite pie recipe.
Here's a sample recipe, I love it.
2 cups of squash
1-1/2 cups of milk
1 tsp cinnamon
½ tsp ginger
1/8 tsp cloves
½ tsp salt
3 Tbs flour
Combine the pureed flesh with eggs, cinnamon, ginger, cloves, salt, allspice, flour, milk, sugar and mix in bowl or add to the food processor again.
Here's the recipe we use for our homemade crust-
Mix two cups of flour, 1 tsp salt, 1 tbs sugar, 6 tbs butter, 6 tbs shortening and 6 tbs of ice water together until it forms the right consistency to roll out for the crust.
Fill the crust with the assembled ingredients and bake at 350 degrees for about 50 minutes or until the crust is golden brown.
You'll never have pumpkin again. Happy Thanksgiving.