Squash Pie

Squash Pie

64

"A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy."

Ingredients

{{adjustedServings}} servings 320 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
  2. Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
  3. Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

64
  1. 76 Ratings

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Wow! This is a serious threat to the great pumpkin pie. Butternut squash is an incredible alternative to pumpkin. I think both are equal in taste, but it's always good to have a wide variety ...

I was a little skeptical when I saw how watery the filling was. And like other reviewers, I had enough to make 2 pies. To my surprise, it solidified after baking and turned out ok. It tasted goo...

This was amazing. Make it!!!! The kids loved it, they thought they were having dessert with dinner. I used egg beaters and skim milk and nobody could tell it was low fat. I will make this ag...