Grandma’s Squash Pie
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
YIELD: 6-8 servings.
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!
Ingredients
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2 cups mashed cooked winter squash
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1/3 cup packed brown sugar
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1 teaspoon ground cinnamon
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1 teaspoon pumpkin pie spice
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1/2 teaspoon ground nutmeg
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2 large eggs, separated
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1 can (14 ounces) sweetened condensed milk
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1 unbaked pastry shell (9 inches)
Directions
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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.
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2.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.
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