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Squash Custard Pie Recipe

Squash Custard Pie Recipe photo by Taste of Home

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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

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Squash Custard Pie Recipe

Prep: 10 min. + chilling Bake: 55 min. + cooling

Yield: 8 Servings

10 55 65

Ingredients

1 cup sugar
1 cup mashed cooked winter squash
1 cup heavy whipping cream
3 eggs, lightly beaten
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
1 unbaked pastry shell (9 inches)
Whipped cream or topping or garnish

Directions

In a bowl, combine the first eight ingredients.
Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream. Yield: 8 servings.

Nutritional 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.

Originally published as Squash Custard Pie in Country Woman July/August 1992, p31

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Squash Custard Pie

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(1-1) of 1 reviews

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 :)