Squash Pie Recipe
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Squash Pie

By: Carol 
"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."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (43)

What to Drink?
Hot Non-Alcoholic Coffee
 

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Original Recipe Yield 1 -8 or 9 inch pie
 

Ingredients

  • 1 recipe pastry for a 9 inch single crust pie
  • 1 cup white sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch salt
  • 1 tablespoon butter, melted
  • 1/2 teaspoon ground ginger
  • 2 cups hot milk
  • 2 pounds butternut squash
  • 3 eggs

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 320 | Total Fat: 12.1g | Cholesterol: 88mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 11, 2003 by ETHURSTON   view full review
Wow! This is a serious threat to the great pumpkin pie. Butternut squash is an incredible...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 2, 2005 by MSSUZIEQ   view full review
I was a little skeptical when I saw how watery the filling was. And like other reviewers, I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 1, 2003 by STACY PINEAULT   view full review
This was amazing. Make it!!!! The kids loved it, they thought they were having dessert with...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 19, 2003 by KATHYMAN   view full review
My family loved this pie. I used brown sugar instead of white. I will make it again.
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 21, 2006 by BETHFLOWERS   view full review
Excellent! I used 3/4 tsp. pumpkin pie spice instead of measuring individually, and lightly...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 1, 2002 by CZYSLAW   view full review
Have made this pie for quite a few years. We always have an abundance of squash so I make...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 18, 2003 by NEEZNOODLE   view full review
Absolutely wonderful! Everyone who has tried this (even professed squash haters, such as...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 22, 2011 by ECampbell   view full review
Good as the best pumpkin pie ever. I doubled the spices, added grd cloves. I would use...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 11, 2005 by Anne Marie Sweden   view full review
Easy to make, mildly sweet and spicy and very tasty! Comes out a beautiful golden color that...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 18, 2003 by France   view full review
This pie is gorgeous! I made it in a "Marie cookie crust" (can't get Graham crackers here in...

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