New England Squash Pie With Pecan Topping

Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

This is a great alternative to pumpkin pie. My sister-in-law made this last Thanksgiving and I had to have this recipe. You can use any type of squash, but my sister-in-law used butternut because the color closely resembles pumpkin.

Ingredients Nutrition

Directions

  1. Make topping by heating the brown sugar and butter together until sugar is dissolved; stir in pecans and set aside.
  2. 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.
  3. (When baking this pie, place pie plate on a cookie sheet in case it cooks over).
  4. Cool completely before refrigerating. This pie must be stored in the refrigerator.

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