100% would make again
Read reviews (1)
Rate recipe
Meet the Cook: Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie...but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school - or to serve as a different dessert for Thanksgiving or Christmas. We (my husband and I have a 10-year-old son) moved out to the country to get away from the crowds. Our home's on 15 acres. We're grazing a few cattle this year, and deer, wild pigs and an occasional skunk visit at night. -Mary Kelly, Hopland, California
This recipe is:
Contest Winning
Please log in to rate this recipe
Nutrition Facts: 1 serving (1 slice) equals 361 calories, 20 g fat (10 g saturated fat), 125 mg cholesterol, 154 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.
Squash Custard Pie published in Country Woman July/August 1992, p31
Watch 1000s of how-to cooking videos and recipe tips from Taste of Home and around the web.
Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.
Get recipes »
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today!
Rate and review this recipe»
Reviewed on Oct. 20, 2009 by misscleocat
This pie is awesome!!! I didn't have enough heavy cream so I had to substitute half & half for some of it and also used pumpkin pie spice instead of the individual spices listed. The pie came out wonderful and filled my house with an incredible aroma :)
New recipes and fan favorites delivering daily inspiration.
© Taste of Home, 2009