Happy Thanksgiving Tonda Padana Pie!

(Winter squash works just as well in making pumpkin pie)

No pumpkin, no sweat — Tonda Padana makes a great substitute for pumpkin pie.

This wonderful winter squash with the great Italian name is so versatile. I recently cut one open and used it for a sweet, spice-laden squash pie, risotto with gorgonzola and cubed in vegetable black bean enchiladas. I got about eight of these beauties this gardening season, with Franchi seeds saved from last year.

(Three little Tondas all in a row!)

I've been prepping for Thanksgiving in the mornings this week before heading out to work and knew I needed a pumpkin pie for the big feast. You can use most any type of winter squash if you don't have pumpkin, and although canned will do, there's nothing like the real thing.




If you're using a fresh winter squash, save the seeds and roast them with a little olive oil, Tamari, salt, pepper and any other type of seasoning, such as a good Cajun or Mexican blend, for a delicious, nutritious snack.

Watch out for the nosey kitty who gets in the way of the photo shoot!

As long as you have about 2 cups of cooked squash or pumpkin and a bottom pie crust, you're good to go.

(Squash pie is ready to be popped into the oven)

I invariably reach for my ancient, ingredient-splattered copy of the "Joy of Cooking," my very first cookbook, when I go to make pumpkin pie. I find comfort and familiarity with that grinning stack of jack-o'-lanterns next to the standard stovetop recipe for this pie.

Mine is different in many ways, but it's a good barometer with which to start; I also don't cook the filling over a double boiler but bake it in the uncooked crust.

Here's a timeless recipe for a
Happy Thanksgiving pie!

One bottom crust pie dough recipe

Put 2 1/2 cups of cooked winter squash into the bowl of a food processor.

Add:

1. 2 large eggs
2. 1 pint of heavy cream
3. 1/4 cup maple syrup
4. 2 tablespoons brown sugar
5. 2 tablespoons white sugar
6. 3 tablespoons molasses
7. 1 teaspoon vanilla
8. pinch of salt
9. 1 teaspoon cinnamon
10. 1/2 teaspoon ginger
11. pinch of allspice and cloves (go easy on these!)

Process until blended.

Scrape into an uncooked pie crust. Cover edges of crust with foil or aluminum forms.

Bake at 425 degrees for about 12 minutes.

Lower heat to 350 degrees and cook for another 30 minutes or so.

Remove foil from edges.

Cook another 10 minutes until nicely browned and the filling is set.

Let cool; serve with good vanilla ice cream or maple whipped cream (just sweeten a pint of heavy cream with a couple tablespoons of maple syrup and whip).

Happy Thanksgiving!

And give peace a chance!