[UPDATE: This pie was so fantastic! Amazing taste, and perfect texture].
The Marina Di Chioggia squash is a beautiful pumpkin. Check out its gorgeous writeup at rareseeds.com.
I grew it this year specifically for pumpkin pie. I typically grow Blue Hubbard squash, but I thought I’d try something different this year.
I haven’t tasted the pie yet, but there are definitely two key differences between the Marina Di Chioggia and the Blue Hubbard:
2) The flesh of the Marina Di Chioggia is dryer than that of the Blue Hubbard. That’s not to say the flesh of Blue Hubbard is too wet; it’s not.
I’m excited to try the pie tomorrow for American Thanksgiving. I made two of them just now, and I used the same recipe that I use for my Blue Hubbard pumpkin pie. See below for squash baking instructions, the pie recipe, and some photos of my farm to table baking
BAKE THE SQUASH
Cut the squash up into chunks (see photos), put them upside down in Pam-sprayed glass lasagna pans, cover them in foil, and bake them at 400 degrees for about an hour. You know they’re ready when you can easily stick your fork in a piece and mash it up. Oh yea, and take the seeds and gunk out and use them for tasty pumpkin seeds.
When they’re done, let them cool, then scrape out the flesh into a bowl (discard shells in compost).
MARINA DI CHIOGGIA PIE RECIPE
1-3/4 cups of Marina Di Chioggia squash puree (cooled, or room temp.)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
1 can (12-ounce) evaporated milk
1 10″ pie crust*
* I use the pre-made roll-into-a-pan crust; you can make your own crust if you’d like.
Mix all dry ingredients (sugar, salt, cinnamon, ginger, and cloves) in a small bowl. Beat eggs in a large bowl. Stir in squash puree and dry mix. Gradually stir in evaporated milk. Pour pie filling mixture into shell.
Bake in 425 degree oven for 15 minutes.** Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours.
** I usually have to cover my crust edges at point, and for the rest of the baking time; otherwise, the crust burns.