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Squash Custard Pie Recipe

Squash Custard Pie Recipe

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. —Mary Kelly, Hopland, California
TOTAL TIME: Prep: 10 min. + chilling Bake: 55 min. + cooling YIELD:8 servings

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

  • 1. In a bowl, combine the first eight ingredients.
  • 2. 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.

Reviews for Squash Custard Pie

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MY REVIEW
Reviewed Nov. 21, 2014

"my mom always made her pumpkin pies from hubbard squash that she would cut with a hacksaw in half bake in the oven and then prepare the pie filling so good"

MY REVIEW
Reviewed Sep. 3, 2013

"I made this using Butternut squash fresh from our garden. It is delicious and easy to make.

I substituted pumpkin pie spice for the spices listed and it was wonderful.
Will definitely use this recipe again!"

MY REVIEW
Reviewed Oct. 20, 2009

"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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