Squash Custard Pie Recipe

5 3 4
Squash Custard Pie Recipe
Squash Custard Pie Recipe photo by Taste of Home
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Squash Custard Pie Recipe

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5 3 4
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 55 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 55 min. + cooling

Ingredients

  • 1 cup sugar
  • 1 cup mashed cooked winter squash
  • 1 cup heavy whipping cream
  • 3 large 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.
Originally published as Squash Custard Pie in Country Woman July/August 1992, p31

Nutritional Facts

1 slice: 361 calories, 20g fat (10g saturated fat), 125mg cholesterol, 154mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 4g protein.

  • 1 cup sugar
  • 1 cup mashed cooked winter squash
  • 1 cup heavy whipping cream
  • 3 large 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
  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.
Originally published as Squash Custard Pie in Country Woman July/August 1992, p31

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rbecky52256 User ID: 1291065 15045
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
sarahorton User ID: 1728571 12405
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
misscleocat User ID: 257578 12907
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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