Squash Custard Pie Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 361
  • Fat:
  • 20 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 125 mg
  • Sodium:
  • 154 mg
  • Carbohydrate:
  • 43 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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Squash Custard Pie

Country Woman

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

SERVINGS: 8

CATEGORY: Dessert

METHOD: Baked

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

Ingredients:

  • 1 cup mashed cooked winter squash
  • 1 cup whipping or heavy cream
  • 1 cup sugar
  • 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 mixing bowl, combine all ingredients except for the pie pastry and additional whipped cream. Pour into the pastry; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Serve with a dollop of whipped cream. Yield: 8 servings.

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