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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
This recipe is:
Contest Winning
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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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 :)
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