Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Squash Pie Recipe
    Lost? Site Map

    Squash Pie

    Squash Pie. Photo by Chef Booshman

    1/4 Photos of Squash Pie

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    wildheart's Note:

    Great alternative to pumpkin, and a wonderful way to use up leftover squash.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Line a 9" pie pan with pie crust.
    2. 2
      Mix all of the listed ingredients, and beat well.
    3. 3
      Pour into pie crust.
    4. 4
      Bake at 450 for 10 minutes.
    5. 5
      Reduce heat to 300 and bake until pie is done.
    6. 6
      (Stick a knife down in the middle of the pie, if it pulls out clean, it's done).
    7. 7
      This will take roughly another 45 minutes.

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    • on July 03, 2012

      55

    • on July 22, 2009

      55

      I was really impressed with this recipe. I had never heard of squash pie or thought of substituting squash for pumpkin in one of my all time favorite pies. I am over flowing with squash and some of it was starting to go soft, this recipe was a great way to use it. It tasted amazing hot and I'm looking forward to trying it cold for lunch. I used two small, two large (not all of which was usable), and 1 medium squash. Afther throwing them in the food processor, that made about 1 1/2 cups.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2008

      55

      We love our squash pie and this was great. I made without the rum as we like it better that way. Very easy recipe and so good tasting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

    You Might Also Like...

    View All Pie Recipes

    Advertisement

    Nutritional Facts for Squash Pie

    Serving Size: 1 (97 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 185.8
     
    Calories from Fat 38
    20%
    Total Fat 4.2 g
    6%
    Saturated Fat 2.0 g
    10%
    Cholesterol 78.8 mg
    26%
    Sodium 206.0 mg
    8%
    Total Carbohydrate 29.0 g
    9%
    Dietary Fiber 0.2 g
    1%
    Sugars 25.3 g
    101%
    Protein 4.7 g
    9%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites