Canned Pumpkin Shortage!

Tuesday, November 24, 2009

Jack and the pumpkin

Heavy rains and rotting pumpkins causes shortage in canned pumpkin supply for the holidays. To read more click here

But, don’t fret. Who needs canned pumpkin anyway. We’re homesteaders and can make it from scratch – real scratch. Try this tried and true alternative (courtesy of a fellow homesteader). Your guests will never know the difference and you may just have found a new holiday tradition.

Better Than Pumpkin Pie

1 cup peeled and cubed butternut squash
1/2 cup peeled and cubed carrot (they add a bright orange color and sweetness)
3/4 cup lightly packed brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 1/2 teaspoon ground cinnamon
1/2 tsp ground nutmeg
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
1 (9 inch) unbaked pie shell
1 pinch ground cloves


1. Place squash and carrot in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15-20 minutes. Drain, and cool.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a blender or food processor, combine butternut squash, carrot, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
4. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

For a sinfully delicious topping, whip heavy cream with a little sugar, vanilla and cinnamon.

NOTE: Since most hard winter squash are interchangeable many of them can be substituted for the butternut squash in this recipe. Experiment with different varieties to discover your family’s favorite.

Creative Commons License photo credit: mdurwin2

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