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Squash Custard Pie

TOTAL TIME: Prep: 10 min. + chilling Bake: 50 min. + chilling YIELD: 8 servings.
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

Ingredients

  • Dough for single-crust pie
  • 3 large eggs, lightly beaten
  • 1 cup sugar
  • 1 cup mashed cooked winter squash
  • 1 cup heavy whipping cream
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Dash salt
  • Whipped cream, optional

Directions

  • 1. Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
  • 2. In a bowl, combine eggs, sugar, squash, cream, ginger, cinnamon, nutmeg and salt; pour into crust.
  • 3. Bake for 10 minutes. Reduce oven setting to 350°; bake until set, 40-45 minutes. Cool for 1 hour on a wire rack. Refrigerate until chilled. If desired, serve with whipped cream.

Nutrition Facts

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

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