I sent 2 pies back to The BeHive kids with some fresh whipped cream so that they could reap the benefits of their garden. This pie has the consistency of pumpkin pie, but a little sweeter.
Yields 2 pies
1 sweet dumpling squash, peeled and deseeded, steamed in chunks for 25 minutes or until tender
3 cups peeled and chopped carrots, steamed until tender
1 ¼ cup granulated sugar
4 eggs, beaten
1 T. cinnamon
1 tsp. salt
1 tsp. allspice
2 cans evaporated milk
2 unbaked pie shells -- I always use David Letterman's mother's recipe
Okay, ya gotta take your time with the pureeing and the draining of the carrots and the squash. Here's what I did: I pureed the carrots first, since they have a bit more density, then added the squash chunks a bit at a time to the carrots and continued pureeing. You can do this in a food processor, but I've had better luck with a mixer with the wire whisk -- you know, the one you use for whipped cream?
patience, but I was rewarded with a 1/2 cup of yummy carrot squash juice, which I mixed with apple juice for a fab-o breakfast drink.
After you've drained the puree, then let it go for another spin in
the mixer/processor just to get it extra smooth.
Mix the sugar, beaten eggs, cinnamon, salt, allspice and evaporated milk until a uniform color. Pour into
unbaked pie shells. Bake for 15 minutes on 425, then reduce the heat to 350 and bake for another 45 minutes. Let cool and set for 2 hours. Eat immediately after, or refrigerate.