Best 10 New England Squash Pie Recipes

GRANDMA WILLIAMS'S SQUASH PIE

Steps:

• Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, about 20 minutes. Drain in a fine-mesh sieve and press the squash with the back of a spoon to remove the excess water.
• Preheat the oven to 350 ̊ F. Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs. Blend until smooth. Evenly divide the filling among the pie shells. (If using refrigerated pie dough instead of frozen crusts, ease into three 9-inch pie pans and crimp the edges before filling.)
• Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing.

BUTTERNUT SQUASH PIE

Steps:

• Make the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
• Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Turn onto work surface, and press firmly into disk, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
• Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9-inch pie pan. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Meanwhile, place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour. (If you don't have a pizza stone, you can go without. It can help prevent a soggy bottom crust.)
• Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake on pizza stone for 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower oven heat to 300 degrees.
• While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
• Scrape filling into hot prebaked shell, and bake on pizza stone for 20 minutes. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). Tent edges loosely with foil if browning too quickly.
• Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well. Macerate 30 minutes. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. Remove from heat and cool. Add ginger and mix well.
• Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.

SQUASH PIE

Steps:

• Line a 9" pie pan with pie crust.
• Mix all of the listed ingredients, and beat well.
• Pour into pie crust.
• Bake at 450 for 10 minutes.
• Reduce heat to 300 and bake until pie is done.
• (Stick a knife down in the middle of the pie, if it pulls out clean, it's done).
• This will take roughly another 45 minutes.

NUTTY SQUASH PIE

Steps:

• Heat oven to 425°F. In large bowl, mix butter and 1/3 cup brown sugar. Stir in all remaining Nut Cookie Crust ingredients just until crumbly. Press crust mixture on bottom and side of ungreased deep-dish pie plate, 9x1 1/2 inches, or regular pie plate, 9x1 1/4 inches, building up 1/2-inch edge (high edge is necessary to prevent filling from running over).
• In large bowl, beat eggs slightly. Stir in all remaining Squash Filling ingredients except milk until smooth. Gradually stir in milk. Pour into crust. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake pie 15 minutes. Reduce oven temperature to 350°F. Bake 45 to 55 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 2 hours. Store covered in refrigerator.

NEW ENGLAND SQUASH PIE

Steps:

• - Preheat oven 425F - Mix sugar, salt & spices. - Blend well into squash - Beat 2 eggs separately, add milk, stir well, & blend into squash mixutre - Pour into a deep dish 9" pie crust. - Bake 20 minutes at 425f then lower oven temp to 375f and bake for 45 miinutes

NEW ENGLAND SQUASH PIE

Steps:

• Preheat the oven to 350°.
• Warm the squash in a microwave oven or in a pot on top of the stove. Place it in a blender or mixing bowl with the milk, eggs, sugar, vanilla, salt, and spices and whirl, or whisk by hand, until smooth.
• Place the pie shell on a baking tray and pour the filling into it. (Purchased pie crusts vary in depth, so if you have too much filling for your crust, put the extra in a custard cup or ramekin and follow the directions in the note below.)
• Bake for 30 to 40 minutes, until the the filling is set but there is still a little jiggle in the center. Cool at room temperature for at least 30 minutes before serving.
• Good frozen pie shells, including wheat-free ones, are available in natural foods stores and large supermarkets.
• For custard instead of pie, bake the filling in unbuttered custard cups set in a hot water bath. Depending on the size of your cups, this recipe will make 4 to 8 custards. Bake for 15 to 25 minutes, until just set. Cool at room temperature for at least 15 minutes before serving.

NEW ENGLAND SQUASH PIE WITH PECAN TOPPING

Steps:

• Make topping by heating the brown sugar and butter together until sugar is dissolved; stir in pecans and set aside.
• Mix all filling ingredients together until well blended. Pour into a pastry-lined pie pan. Bake at 425° for 45-55 minutes. Ten minutes before pie is done remove from oven and arrange pecan topping in a ring around the outer edge of the pie. Return pie to oven to bake the last 10 minutes.
• (When baking this pie, place pie plate on a cookie sheet in case it cooks over).
• Cool completely before refrigerating. This pie must be stored in the refrigerator.

WINTER SQUASH PIE

Steps:

• Preheat the oven to 375 degrees F. Cut the squash in half, sprinkle both halves with the salt and sugar, and dot with 2 tablespoons butter. Bake in a casserole for one hour or until tender. Remove from oven and let cool. (Note: The squash can be roasted and scooped from the skin 3 days in advance.)
• Put the flour onto a clean surface or into a large bowl and make a well in the center. To the well, add the salt, the sugar, the butter, and 1 tablespoon cold water (add more if needed). With your fingertips, push the flour and butter together until large clumps form. Scoop the mixture together and with the heel of your hand, push until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour, or freeze for up to 2 weeks.
• Dust a clean surface with flour; with the end of a rolling pin, pound the chilled dough into a large disc.
• Roll the dough to fit an 11-inch pie plate: start from the center and roll away from yourself. Transfer the dough to the pie plate and gently press the dough into the plate and chill for at least 30 minutes. Preheat oven to 350 degrees F.
• Place a large piece of parchment over the dough and weigh it down with pie weights or dried beans. Bake until the edges are golden brown, 15-20 minutes, rotating once. Remove from the oven, pour the beans into a heat-proof pan, and cool the crust. (Note: The crust can be rolled out and pre-baked up to 3 days in advance. After cooling, cover with plastic wrap or foil and store at room temperature.)
• For the filling, remove and discard the seeds from the cooked squash. Scoop the flesh into a large bowl. Add the cream, eggs, brown sugar, nutmeg, cinnamon, allspice, pinch of salt, lemon zest, and the remaining 2 tablespoons of butter. Whisk to combine, leaving the squash chunky.
• Pour the mixture into the pie crust. Bake until the custard is set and golden-brown, 40-50 minutes.
• Let cool and serve with cinnamon-flavored whipped cream.

SQUASH PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
• Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
• Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

GRANDMA DARCY'S SQUASH PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
• Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.