SQUASH PIE
A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.
Provided by Carol
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g
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Himel Hassan
[email protected]This pie was very good, but it was not as good as I expected. The crust was a bit too thick and the filling was a bit too sweet. I would recommend using a thinner crust and less sugar in the filling next time.
Monika Richard
[email protected]This pie was very good, but it was not as good as I expected. The crust was a bit too thick and the filling was a bit too sweet. I would recommend using a thinner crust and less sugar in the filling next time.
Ifraheem Jan
[email protected]This pie was very good, but it was not as good as I expected. The crust was a bit too thick and the filling was a bit too sweet. I would recommend using a thinner crust and less sugar in the filling next time.
Sultan Sultan
[email protected]This pie was very good, but it was not as good as I expected. The crust was a bit too thick and the filling was a bit too sweet. I would recommend using a thinner crust and less sugar in the filling next time.
leilene Moreno
[email protected]This pie was a bit too time-consuming to make, but it was worth it! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this pie again.
Noraiz Farooq
[email protected]This pie was very easy to make, and it turned out great! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this pie again.
Adil Jan55
[email protected]This pie was a bit too bland for my taste, but it was still very good. The crust was flaky and the filling was creamy, but it needed more spices. I would recommend adding more spices to the filling next time.
Eliam Jordan
[email protected]This pie was a bit too sweet for my taste, but it was still very good. The crust was flaky and the filling was creamy and flavorful. I would recommend using less sugar in the filling next time.
LG BLACK 10K
[email protected]I was a bit hesitant to try this pie because I'm not a huge fan of squash, but I'm so glad I did! The filling was surprisingly delicious, and the crust was perfect. I will definitely be making this pie again.
Madison Hendricks
[email protected]This pie was delicious! I made it for Thanksgiving and everyone loved it. The filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be making this pie again.
sean crowley
[email protected]I've made this squash pie several times now, and it's always a crowd-pleaser. The crust is so easy to make, and the filling is rich and flavorful. I've even used different types of squash, such as pumpkin and sweet potato, and it's always turned out
Baxtyar Hawrame
[email protected]This squash pie was a hit! The crust was flaky and the filling was creamy and flavorful. I used a combination of butternut squash and kabocha squash, and the sweetness of the kabocha squash really complemented the savory spices in the filling. I will