I was delighted to receive a Sweet Dumpling squash from the garden at The BeHive. Wow -- amazing what the kiddos are growing this summer with the help of dedicated volunteers and staff. Thank you, BeHivers! This is definitely a summer squash, as the skin is easily peeled and the seeds are soft. The color is a beautiful green-peach, a bit lighter in color than a cantaloupe. See pics below. 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 Ingredients: 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 Instructions: 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? After everything was PRETTY well pureed, I put the carrot/squash puree through a sieve to drain the excess moisture. This also required a lot of 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. Okay, hard part over! Preheat oven to 425 degrees F.
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.
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