Homemade Winter Squash Pie with Lard Crust and Cinnamon Brandy Whipped Cream!!!

heavy cream

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream adds richness with fewer calories.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine provides a similar texture.

winter squash

🥗Healthier: sweet potato

💰Cheaper: canned pumpkin

Sweet potato offers a similar flavor profile.

Prepare the lard pie crust by mixing flour, lard, and salt, adding ice water as needed, and chilling.

Preheat oven to 425°F (220°C).

Prepare the pie crust in a pie dish and set aside.

Cook the winter squash until soft, then scoop out the flesh to make 4 cups of squash puree.

Mix the squash puree, sugar, and eggs in a large bowl until smooth.

Add milk, vanilla, and flour, and blend until combined.

Sprinkle in salt, cinnamon, nutmeg, allspice, and ginger, and mix well.

Pour the filling into the prepared pie crusts.

Bake for 15 minutes, then reduce temperature to 350°F (175°C).

Continue baking for 30-40 minutes until the filling is set.

While the pie is baking, prepare the cinnamon brandy whipped cream by whipping the heavy cream with powdered sugar, cinnamon, and brandy extract until soft peaks form.

Cool the pie on a wire rack before serving.

Serve with the cinnamon brandy whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens