WINTER SQUASH PIE
Winter squash come in many sizes and shapes, but all have hard outer rinds that surround sweet, often orange flesh. Winter squash arrive late in the growing season and have a long storage life, so they've long been a staple in winter and spring when other vegetables are harder to come by. Pumpkin, acorn squash, Hubbard squash, buttercup and butternut squash are all examples of this wonderful vegetable. This recipe only uses one cup of squash, so it's a good way to recycle a little dab of leftover squash into something new and wonderful. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Tarts
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
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Tamara Bell
[email protected]I'm going to try this recipe this weekend.
HSS 00100101
[email protected]This recipe is definitely on my to-make list.
Tessi Siders
[email protected]I can't wait to see how this pie turns out!
Alana Mayfield
[email protected]I'm sure this pie will be a hit!
Kim Brennan
[email protected]I'm going to make this pie for my next dinner party.
Ibex wolf
[email protected]This recipe looks delicious!
TPJ ENTERTAINMENT
[email protected]I can't wait to try this recipe!
violeta corradi
[email protected]I would recommend this recipe to others.
Monzir abd algader
[email protected]Overall, I thought this was a good recipe.
Lynn Brinson
[email protected]I would definitely make this pie again, but I would make a few changes to the recipe.
Hafiz Rahman
[email protected]The pie was a bit too runny for my taste.
Kas Mullar
[email protected]I had some trouble getting the pie out of the pan without breaking it.
Mir Alam
[email protected]The crust was a bit too crumbly for my liking, but overall the pie was still very good.
Sylvia Lampley
[email protected]I found that the pie was a bit too sweet for my taste, so I reduced the amount of sugar by half.
Mintesnot Teferi
[email protected]The pie is also very affordable to make.
Nighthillside36
[email protected]This is a great recipe for using up leftover winter squash.
Timothy Alexander
[email protected]I love that this pie can be made ahead of time.
Carol Salvaro
[email protected]The recipe is easy to follow, and the pie comes out perfect every time.
Rk Hridoy
[email protected]I've made this pie twice now, and it's always a crowd-pleaser.
Amarachi Winner
[email protected]This winter squash pie was a hit at our Thanksgiving dinner! The flavor is amazing, and the crust is flaky and delicious.