Reviewed: Dec. 8, 2012

Yum! Used a combo of kabocha and acorn squash, and used half brown sugar and half white, as other reviews recommend. Very tasty, and beautiful! There was definitely extra filling. I made several mini squash tarts with the extra by placing a small maple cookie in the bottom of lined mini muffin tins. Foil liners would have worked better than paper because they are a little messy, but they are tasty little treats! Thanks for the great recipe!

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Reviewer:

Katherine

Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

Living In: Colchester, Vermont, USA

Reviewed: Dec. 1, 2012

My husband just loves my squash pies. I think they taste better than pumkin pie, but they are both very good.

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Reviewer:

mamakin

Reviewed: Nov. 28, 2012

My family was TOO FULL to try this, but my coworkers RAVED the next day! Nice and light, with great texture and flavor. My in-laws have begged me to make it again for Christmas Eve, and they promise to save room this time.

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Reviewer:

SandyMC

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Kirkland, Washington, USA

Reviewed: Nov. 13, 2012

very runny. It tasted good, but it made the crust soggy. It's a lot of work.

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Reviewer:

Jessica42885

Reviewed: Oct. 15, 2012

This is wonderful. I made this pie yesterday & it is delicious. My husband likes it better than pumpkin! Instead of hot milk, I just used a 14 oz can of evaporated milk.(room temp) I also cut the sugar a little, added about 1 Tble of molasses, & upped the cinnamon to 1/2 teaspoon. I divided the remaining mashed squash into 2 cup containers to freeze for more pies. Thanks, Carol !!!

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Reviewer:

ROYJEAN111

Cooking Level: Intermediate

Living In: Brooksville, Florida, USA

Reviewed: Oct. 2, 2012

One of the best pies I have had. I was able to fill 2 pie shells from this recipe

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Reviewer:

amecicle

Reviewed: Dec. 20, 2011

Fantastic pie! My daughter and I made this, and she couldn't get enough. If you do the full 2 lbs of squash, make sure you have containers to store the left overs. We did 2 full pies and still had some left over. Also substituted 1/2 c wildflower honey and 1/2 c brown sugar for the 1c white sugar. Used fresh ground nutmeg too and that really set it off. Fantastic recipe!

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Reviewer:

Marvin W.

Cooking Level: Expert

Home Town: Hayward, California, USA

Living In: New Castle, Delaware, USA

Reviewed: Dec. 10, 2011

My roommate loves pumpkin pie, but I can never fully enjoy it knowing that it is packed with all of those calories. This version pleases everyone! My roommate asks for it all the time and doesn't miss the pumpkin version one bit.

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