Squash Pie

4.5

(91)

79 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

Servings:

8

Yield:

1 -8 or 9 inch pie

Jump to Nutrition Facts

Ingredients

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

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.
Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

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.

You’ll Also Love

Add to collections

New Collection