Delicata squash pie. The conclution.

Welcome back to The Roadside Pie Kings, strictly from scratch corner.

In our last installment, we made the base for a delicata squash custard, pie filling.

Without any delay let's bring this bake home!

Preheat your oven to 425 deg. F

1. After a nice long rest, the 2 eggs are added to the custard base. The eggs are thoroughly incorporated and the custard filling is set aside to chill.
2. meanwhile, the pastry is rolled out to a consistent 1/8 of an inch thickness. Then we cut out a perfect 6" radius circle.
3. The pastry is placed in the pie plate, filled and set aside to cool
4. We now prepare our cutouts, decorate the pie and bake until the filling is just set and still jiggly wiggly in the center. (About 40 minutes)

Roasted delicata squash Pie

Welcome to the strictly from scratch corner. With your host The Roadside Pie King.

For today's installment, we will be making roasted delicata squash custard for pie filling, the Roadside Pie King way.

1. The delicata squash was scrubbed and roasted whole at 450 deg. Fahrenheit for 1hr then rested in the tuned off oven until cooled.
2. The seeds are removed, the pulp and skin are processed until smooth.
3. To the processed pulp we add, 1/4 cup light brown sugar, 1/4 cup granulated sugar, 3Tbs. tapioca and 1/2 tsp. of each, Cinnamon, nutmeg & ginger. Pulse to combine.
4. Add 1/4 cup maple syrup and 1 cup whole milk or heavy cream. Mix very well to combine.
5. Using your judgment add up to a 1/2 cup more milk or cream. I added 1/4 cup. Process this mixture for a good 2 minutes until completely blended.
6. rest the custard base covered for at least one hr. This will let the squash pulp absorb as much liquid as possible. At that point, we will add two large eggs and combine very well. Please join me for the next installment, when we will be preparing the pastry and finishing the project.

(Cut to pie king thyme song and closing clips)