Squash Pie

4.5
(93)
81 Reviews
15 Photos

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.

Submitted by Carol
Updated on August 22, 2022
15
15
15
15
Servings:
8
Yield:
1 -8 or 9 inch pie
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 recipe pastry for a 9 inch single crust pie

  • 1 cup white sugar

  • ⅛ teaspoon ground cinnamon

  • ⅛ teaspoon ground nutmeg

  • 1 pinch salt

  • 1 tablespoon butter, melted

  • ½ 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.

122 home cooks made it!

Nutrition Facts (per serving)

320 Calories
12g Fat
48g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 320
% Daily Value *
Total Fat 12g 16%
Saturated Fat 4g 21%
Cholesterol 78mg 26%
Sodium 202mg 9%
Total Carbohydrate 48g 17%
Dietary Fiber 3g 9%
Total Sugars 31g
Protein 7g 14%
Vitamin C 14mg 16%
Calcium 117mg 9%
Iron 2mg 9%
Potassium 531mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.