Yellow Squash Pie

Sue's recipes

"This pie has replaced the pumpkin pies we used to have. Very good, very similar to pumpkin. Try it, don't tell them it's not pumpkin they may not know what the difference is only that it's better."
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3 h servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Bake pie shells according to directions, cool.
  2. Cook squash in salted water until tender enough to mash by hand with a hand masher. Drain. Hand mash, (do not whip with beaters).
  3. Add sugar, evaporated milk, melted butter, vanilla extract and egg yolks; hand mix together.
  4. Beat egg whites until stiff, lightly fold into mixture.
  5. Pour mixture into pre-baked and cooled pie shells.
  6. Sprinkle nutmeg & cinnamon over top of pies.
  7. Bake in preheated oven at 350 for 40 minutes or until center of pie is set. (jiggle pie dish to see if it is set in center before removing from oven)
  8. Remove from oven and let cool completely before serving*.
  9. Refrigerate any leftover pie in the refrigerator.
  10. *Serve this pie with cool whip or whipped topping on top.


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