I have never been successful at making a pumpkin puree suitable for pumpkin pie. I have done all the right things. I used the sugar pumpkin baked for long enough and pureed in a food processor, but it is always too fibrous or stringy. My sister and I discussed this a few years ago. Our assumption is we aren't getting the right pumpkins. Pumpkins are squash, so any squash puree could theoretically be used in place of pumpkin. Butternut Squash happens to be the right color, close in flavor, similar in sweetness, but it is also the perfect texture when roasted. There is a dispute as to which one of us came up with the idea to use the butternut squash, but since my sister remembered this year I'll give her credit, although we are not the first to consider butternut squash. However, the real credit goes to my Great-Grandmother Louise Larson for the recipe we based ours on. Karin and I made this for Thanksgiving this year. This was our first attempt and I wouldn't change a thing. This is the best "pumpkin" pie I have ever tasted.
Butternut Squash Pie
(Recipes Follow)
