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Squash Custard Pie

 Squash Custard Pie
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.
8 ServingsPrep: 10 min. + chilling Bake: 55 min. + cooling

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.