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Old 10-27-2006, 12:22 PM   #1
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Delicata Squash Pie

I wanted to try Scotts evaporated milk recipes in a pie so here is the one using Hood calorie countdown evaporated milk.

Crust
1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
3/4 c. Carbalose flour
1/4 c. resistant wheat starch
2 T. + 1 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.
Invert into pie plate.

Filling
2 eggs (beaten)
2 cups squash (cooked and smashed)
2 T. granular erythritol
2 T. not/Sugar
1/4 t. sweetzfree (1 cup equivilent)
1/4 t. blackstrap molasses
2 t. cinnamon
1 t. vanilla
1 T. carbalose
1/2 t. salt
1 12oz Hood calorie countdown evaporated milk.

Combine eggs and squash.
Blend in sugar subs, spices, flour and salt and Mix well.
Add milk and mix well.
Pour into unbaked crust.
Bake in a 425 degree preheated oven for 15 minutes.
Reduce temperture to 350 degrees for 30 to 40 minutes or until knife inserted in middle comes out clean.

With crust 6 carbs for 1/8 of pie.


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Old 10-27-2006, 02:51 PM   #2
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Kevin..Another winner, I'm sure..Looks wonderful..

Now, I noticed that for this pie, you just added cinnamon for the spice..So it probably has a more delicate flavor than the traditional pumpkin pie with nutmeg, cloves, etc. in it..Am I right?
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Old 10-27-2006, 04:16 PM   #3
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Quote:
Originally Posted by CarolynF View Post
Kevin..Another winner, I'm sure..Looks wonderful..

Now, I noticed that for this pie, you just added cinnamon for the spice..So it probably has a more delicate flavor than the traditional pumpkin pie with nutmeg, cloves, etc. in it..Am I right?
Yes, you are right. Squash is much milder and to use the traditional spices would overpower the taste of it.
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Old 10-27-2006, 04:46 PM   #4
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Chilled, sliced and topped.

BTW the hood calorie countdown evaporated milk worked great.


Last edited by Kevinpa; 10-27-2006 at 04:47 PM..
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Old 10-27-2006, 06:44 PM   #5
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YUMMM!!!

How would you compare this to butternut squash? Any preference?

(I've got two more small delicata squash that I just picked up tonight!)
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Old 10-27-2006, 07:00 PM   #6
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I still like butternut better. The taste of the delicata is a bit stronger and more pungent. It still make a great pie though.
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Old 10-29-2006, 01:49 PM   #7
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Kevin, forgive me if you already have (I can't hang out here all the time anymore), but would you post a pic and recipe of your now famous butternut squash pie????? or give me the link???

TIA!
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Old 10-29-2006, 02:01 PM   #8
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Quote:
Originally Posted by magnamater View Post
Kevin, forgive me if you already have (I can't hang out here all the time anymore), but would you post a pic and recipe of your now famous butternut squash pie????? or give me the link???

TIA!

The recipe is the same as you see above only using butternut. I will be testing Scott123's caseinate evaporated milk recipe in about a week so I know which version to use for Thanksgiving......I will post a picture then.

I was too busy last year at Thanksgiving to take pictures.
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Old 10-29-2006, 03:53 PM   #9
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What is the hood calorie countdown evaporated milk? Something you made or bought? If there's been discussion of this, I must have missed it.
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Old 10-29-2006, 04:17 PM   #10
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It was in the sweeten condensed milk thread.

I bolded it in the quote below.

Quote:
Originally Posted by scott123 View Post
Kevin, as it turns out, it wasn't that hard to reverse engineer as I already had a spreadsheet for the condensed milk. Here is the recipe:

LC Evaporated Milk

1/4 C. Calcium Caseinate
2 1/2 t. Whey Protein Isolate
1/3 C. minus 1 t. heavy cream
1 C. water
3/16 t. salt
3 T. polyd
1/2 t. Granular Splenda Equivalent

Make a syrup with the polyd and the water- microwave in a glass cup until the polyd is dissolved. Set aside until room temp, add heavy cream. Combine remaining dry ingredients and whisk in a bowl to mix thoroughly. Combine dry with wet and quickly mix to incorporate. This will thicken as the casein hydrates.

Yield: 1 12 oz. can
-----------------------------------

As was reverse engineering this, the numbers look like evaporated milk is just regular milk reduced by 1/2. For those who don't want to go the caseinate route, carb/calorie countdown could probably be reduced by 1/2 to make a good lc evaporated milk. The one thing I would do, though, is reduce it in a very big stainless steel or teflon frying pan to facilitate the fastest possible water evaporation.
It's not a lot of polyd, but just in case you wanted to make this with isomalt, here is an isomalt/thickenthin version (same directions as above):

1/4 C. Calcium Caseinate
2 1/2 t. Whey Protein Isolate
1/3 C. minus 1 t. heavy cream
1 C. water
3/16 t. salt
2 t. Isomalt
3/4 t. thickenthin not/sugar
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Old 10-29-2006, 06:31 PM   #11
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Quote:
Originally Posted by Kevinpa View Post
Chilled, sliced and topped.

BTW the hood calorie countdown evaporated milk worked great.

That is so beautiful!!
No one would believe it is LC!
Kudo's to you Kevin.
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Old 12-04-2006, 06:50 AM   #12
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Oh my, I made this yesterday except I used butternut squash..... that is ridiculously good!!! I will be making this for holidays now instead of pumpkin pie.

I used a nut crust since I didn't have all the ingredients for the pie crust. I will try the pie crust next time (my ingredients will be here then!)
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