February 11, 2013

Blender Impossible Squash Pie

Blender Impossible Squash Pie
I have this recipe in my cookbook. One day we sat down with some of our grown kids, talking thru my cookbook I wrote 20 years ago. They'd make comments like, "I hated that" or "we do this this way now". Travis's comment about this recipe was, "I never liked pumpkin pie, but this recipe helped me like it. I love this pie, and it's even good leftover cold!"

I grow winter squash. It's a great feat at my mountain altitude to get winter squash, and have an abundance of it stored in the garage. So I have to remember to keep pulling it out to bake each week. This is a recipe I often do with the leftovers. And I don't really bother measuring the squash - like I probably have more than the called for 1 cup.

Back in the day, I was using powdered milk a lot. So my book's recipe has 1 cup water and then 1/3 cup milk powder. Now I'm using raw milk and will even add in some extra cream when I've got extra. And use whatever type of flour you want - I tried almond meal this time and it worked fine. The original versions for these impossible pies used Bisquick, and I came up with this version instead. Occasionally I'll use my extra sourdough I need to be using when building up for bread-making. Use any kind of squash (excepting stringy spaghetti squash).

Blender Impossible Squash Pie

1 cup milk
1+ cup of cooked squash
4 eggs
1/2 cup flour
1/3 cup honey (I'll occasionally use maple syrup)
1 tsp allspice
1 tsp cinnamon

Combine all in the blender and blend. Pour into greased and floured pie dish. Bake at 350 degrees for about 1 hour, or till toothpick or knife comes out clean.
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