Posted By FarmerJ on September 16, 2009

The verdict is in ~ the pie is gone!  Everything I’d read about the magnificent pies that Boston Marrow squash make is true!  Oh, and I’ve got some great news.  I lied.  Remember when I said that my 15 cups of puree would yield me 5 deep dish pies?  Well, we can double that figure because the recipe calls for only 1-1/2 cups of puree, not 3 cups like I had been figuring.  Woo-tee-hoo!

If you’re looking for a truly creamy, elegant pumpkin pie, then you need to get yourself a Boston Marrow and give this recipe a try.  The texture and taste is fabulous ~ the density somewhat lighter than traditional pumpkin.

Boston Marrow ‘Pumpkin’ Pie

• 1 Unbaked 9-inch Pie Crust (my favorite homemade pie crust recipe)
  
• 1-1/2 cups Boston Marrow Squash puree; cooked
  
• 3 Eggs
• 1 cup Brown Sugar
• 1/2 teaspoon Salt
• 1 teaspoon Cinnamon
• 1/4 teaspoon Ground Cloves
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Ginger
• 1 12-oz can Evaporated Milk; heated (I used reconstituted Nonfat Dry Milk with great results)

Prepare the pie crust.  If you use my favorite pie crust recipe, you will only need half of the recipe ~ or you could make two pies…in which case you will need to double this recipe.

Slightly beat the eggs in a large bowl.  Blend in the brown sugar, salt, cinnamon, cloves, nutmeg and ginger.  Add the cooked, pureed Boston Marrow; mix well.  Gradually add heated evaporated milk.  Pour into pie crust.

Bake at 450°F for 40-50 minutes.  You may want to cover the edges of the crust with foil to eliminate excessive browning.  The pie is done when a knife inserted into the center of the pie comes out clean.  The edges will be slightly puffed and the filling will seem firm when you jiggle the pie on the oven rack.

This is absolutely delicious served warm with a scoop of vanilla ice cream or a dollop of Cool Whip ~ and it’s just as heavenly served cold the next day!  ♥

Categories: Sweets & Treats
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