Best 5 Winter Squash Pie Recipes

WINTER SQUASH PIE

Steps:

• Line a pie plate with pastry, crimp edge attractively and chill.
• Preheat oven to 450°F.
• Strain the cooked squash and set aside to cool.
• Add sugar, salt and spices; mix thoroughly.
• Beat the eggs, add cream and mix with squash.
• Pour into prepared pie pan, place in oven and bake for ten minutes; reduce heat to 350F and bake for 40 minutes longer.

COILED GREEK WINTER SQUASH PIE

Steps:

• Heat the oven to 425 degrees. Line a baking sheet with foil and oil the foil. Place the squash on the baking sheet and place in the oven. Bake until tender, 40 to 60 minutes, depending on the type of squash and the size of the pieces. Every 15 minutes, use tongs to turn the pieces over so that different surfaces become browned on the foil. Remove from the oven and allow to cool, then peel and place in a bowl. Mash with a fork, a large wooden spoon, a potato masher or a pestle. Turn the oven down to 375 degrees
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the leeks. Cook, stirring, until leeks are tender and just beginning to color, about 5 minutes. Remove from the heat and add to the squash. Stir in the mint, nutmeg, walnuts, feta, currants and 1 tablespoon olive oil. Season to taste with salt and pepper. Beat the egg and stir in.
• Brush a 12-inch pie pan or cake pan with olive oil and line the bottom with parchment. Brush the parchment with olive oil
• Unroll the phyllo dough. Keep it covered with 2 towels, the first one dry and the second one damp. Take a sheet of phyllo and place it on your work surface horizontally (with the long edge closest to you). Brush lightly with olive oil and place another sheet on top. Fold the two layers in half horizontally, with the folded edge at the bottom. Brush with a little more oil. Leaving a 1-inch border on the bottom and sides, and a larger border on the top, spread a thin line of the filling (about 3 heaped tablespoons) down the length of the phyllo. Fold the ends up over the filling, then fold the bottom edge over and carefully roll up into a cylinder about 1 inch thick. Place, seam side down, along the edge of the pan. Continue to wrap the filling and coil the ropes into the pan, starting each cylinder where the last one left off, until the pan is full. If any of the filling and phyllo remains, start another, smaller coil in another pan, or make a little pie
• When the pie is assembled, brush the top with olive oil. Bake on the middle rack for 50 to 60 minutes, until nicely browned. Remove from the heat and allow to cool for at least 10 minutes before serving. You can serve this hot or warm. To serve, lift out pieces of the coil for each person

MAPLE ROASTED WINTER SQUASH PIE

Steps:

• Preheat oven to 425 degrees.
• Roll out one half of pie dough, and line pie dish. Freeze additional pie dough for later use. Dock dough with a fork, line dough with parchment and fill pie crust with pie weights. Blind bake for 10 minutes, remove parchment and weights and cool crust on a rack. Do not brown the pie or over cook it at this stage. The blind baking will help to achieve a crisp crust.
• Cut squash in half. Scoop out and discard seeds. Lay squash halves, skin side down, on a baking sheet. Drizzle with syrup, cover with aluminum foil and bake until tender. Cool squash completely. Scoop out flesh of squash and puree in a food processor. Add cream, sugar and eggs, and pulse quickly. Combine cinnamon, nutmeg, salt, allspice and ginger and add to squash. Pulse to combine. Pour squash filling into pie dish. Bake for 15 minutes then reduce heat to 325 degrees. Bake until set, about 45 to 60 minutes. Cool and serve.

PECAN-WINTER SQUASH (OR PUMPKIN) PIE

Steps:

• I prefer sweet and dry winter squash to pumpkin because pumpkin often has a light sour taste that squash does not. Three to four TBSP of condensed milk or half/half might be good if using squash as it tends to be drier than pumpkin. Also, shredded coconut can replace pecans for those that don't like nuts. Another twist? Use 1 mashed MANGO as part of the pumpkin layer. I plan to make this with all mango and no pumpkin or squash.

WINTER SQUASH PIE

Steps:

• 1. Preheat oven to 375°F.
• 2. Lightly coat a non-stick skillet with cooking spray. Place over medium heat and add the onion and squash. Cook, stirring occasionally, until vegetables are soft and all liquid has evaporated, about 8 to 10 minutes.
• 3. Place the vegetables in a bowl to cool. Beat the eggs with the milk. Add the egg, feta cheese, flour, and oregano. Stir to combine and set aside.
• 4. Place a sheet of phyllo dough on a 9-inch pie plate, allowing any excess dough to loosely drape over the sides. Lightly coat with cooking spray. Repeat, using three more phyllo sheets, spraying after each addition. Pour the prepared vegetable-egg mixture into the pie shell and smooth out surface.
• 5. Top the pie with the remaining four sheets of phyllo, spraying each layer with cooking spray before adding another sheet. Cut the phyllo 1 inch beyond the rim of the pie pan. Fold this dough over towards the center to make an edge just inside the rim.
• 6. Bake for 40 to 45 minutes, until nicely browned and puffed. Allow to cool to room temperature before serving.