Squash Pie Dessert Recipe

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Squash Pie Dessert Recipe

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5 1
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"I adapted this dessert from a pumpkin pie recipe used in my high school home economics class," says field editor Joyce Jackson, Bridgetown, Nova Scotia.
Recommended: Our Best Fall Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling

Ingredients

  • 1-1/4 cups mashed cooked winter squash
  • 3/4 cup packed brown sugar
  • 2 tablespoons molasses
  • 1-1/4 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • 3 large eggs, lightly beaten
  • 1 can (12 ounces) evaporated milk
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream, optional

Directions

In a large bowl, combine the first eight ingredients. Stir in milk. Pour into pie shell.
Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 50-55 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired. Yield: 6-8 servings.
Originally published as Squash Pie Dessert in Taste of Home October/November 1995, p12

  • 1-1/4 cups mashed cooked winter squash
  • 3/4 cup packed brown sugar
  • 2 tablespoons molasses
  • 1-1/4 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • 3 large eggs, lightly beaten
  • 1 can (12 ounces) evaporated milk
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream, optional
  1. In a large bowl, combine the first eight ingredients. Stir in milk. Pour into pie shell.
  2. Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 50-55 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired. Yield: 6-8 servings.
Originally published as Squash Pie Dessert in Taste of Home October/November 1995, p12

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