Grandma's Squash Pie Recipe

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Like my Grandma Bessie did, I grow my own squash, cook it, then freeze it in two-cup portions to use in this recipe. It rivals any pumpkin pie!
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES: 6-8 servings


  • 2 cups mashed cooked winter squash
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 2 eggs, separated
  • 1 can (14 ounces) sweetened condensed milk
  • 1 unbaked pastry shell (9 inches)

Nutritional Facts

1 piece: 358 calories, 13g fat (6g saturated fat), 75mg cholesterol, 184mg sodium, 56g carbohydrate (40g sugars, 2g fiber), 7g protein.


  1. In a bowl, combine the first five ingredients. Whisk in egg yolks and milk. In a small bowl, beat egg whites until stiff peaks form; gently fold into squash mixture. Pour into pastry shell.
  2. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Grandma's Squash Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p128

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saeugz User ID: 1420406 238128
Reviewed Nov. 26, 2015

"My family loves this pie! I do use 1 cup can pumpkin and 1 cup butternut squash rather than 2 cups squash. It tastes amazing!"

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