Happy Pi(e) Day!

Well that’s an odd title for a post here, now isn’t it? But it isn’t if you consider that today, 3/14, is Pi Day! Y’know…Pi? As in 3.14 etc. etc.? High School math class, and such? For whatever reason, perhaps because there’s a dearth of Springtime holidays, people started celebrating “Pi Day” some years ago. And because people are people, it was easily transformed into “Pie Day” for some. Be it fruit pies, or custard pies, or pizza pies, every March 14th is all about the pies!

Why are we talking about pies? A few reasons.

  1. It is Pie Day.
  2. We don’t have much of an update on the seeds. We have a number of seedlings now, and they’re doing very well. We’ll catch up with them next week.
  3. We really don’t want to talk about all the ice/sleet/slush that’s outside. (Thanks, Winter Storm Stella.)

As great as just about any pie is, we decided to celebrate this Pie Day with pumpkin pie…Long Pie Pumpkin pie, that is. At the end of last season, we had a number of Long Pie Pumpkins left in the garden — these plants were incredibly prolific! We rescued a whole batch of them, and slowly, over the winter, we used them to make pies, breads, and even pumpkin soup (which was as little sweet but very good). After New Year’s, we were left with four of the smallest ones, and most of them were still ripening. We had read that these squashes could be kept indoors for many months after harvesting. We almost didn’t believe it; but sure enough, by the time March rolled around, three of the four Long Pies were bright orange. We decided that Pie Day would be the perfect time to use them. (The fourth squash remains very green and doesn’t show any signs of becoming orange, so we’re not sure what’s going on there. It might be a dud. It might be a different type of squash entirely!)

Simplest pie ever? Maybe!

Over the weekend, we roasted and prepped the Long Pies. It took a good hour in a 350 degree oven to complete the roasting process. After that, all the squash bits were pureed in the blender – we were careful to make sure none of the skin got in as it turns extremely tough when cooked. Then we strained out any stringy bits.

Dual pies – ready to bake.

After that, making the pie was the easy part. We ended up with a little more than 2 cups of puree — plenty for the pie. Mix with that eggs; sweetened condensed milk; ginger, nutmeg, and cinnamon,; and then pour it all into a frozen pie crust (or a homemade single crust, if you’re not lazy like us 🙂 ). Bake for 15 minutes at 425 degrees, and then lower the oven temp to 325 degrees and cook for another 45 minutes to an hour, until the center of the pie has just set.  Cool, cut, and serve with whipped cream.

This time around, we made enough filling for two moderately-filled pies. (Which sounded better than one overly-overstuffed pie. Bonus: there’s plenty of pie to go around!)

Golden brown and surely delicious!

Happy Pi(e) Day!

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2 thoughts on “Happy Pi(e) Day!

    • Garden State-ments 03/15/2017 / 12:16 pm

      Very good! The Long Pie squash are naturally sweet, and this recipe sweetens them up even more. But all in all, it’s still pumpkin pie. We’d have a hard time telling the difference between these pies and pies made with regular pumpkins. The texture is a little different — Long Pies are a little more stringy than pumpkins, so that translates a little into the final product.

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