Squash Pie

wildheart's Note:

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

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 cup cooked mashed squash (any yellow or orange)
• 1 cup evaporated milk
• 3 beaten eggs
• ¼ cup rum
• 1 cup sugar
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ½ teaspoon salt

Directions:

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

Reviews

[SaffronMeSilly]

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.

[BillieJoeUtah]

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!

[Chef #522496]

This is a very good pie, and quite easy, if time consuming to prepare. I think that next time, though, I will leave out the rum because the flavor is too strong for my liking.