Squash Pie

"Great alternative to pumpkin, and a wonderful way to use up leftover squash."
 
Download
photo by Chef Booshman photo by Chef Booshman
photo by Chef Booshman
photo by Chef Booshman photo by Chef Booshman
photo by _Pixie_ photo by _Pixie_
photo by _Pixie_ photo by _Pixie_
Ready In:
1hr 10mins
Ingredients:
9
Serves:
8
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

  1. Can this squash pie be made without the rum? Does another liquid need to be substituted for the rum ?
     
Advertisement

Reviews

  1. 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!
     
  2. I love this pie very tatey
     
  3. 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.
     
  4. 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.
     
  5. I used butternut squash. About 3/4 of a pound made 1 cup of squished squash. The rest of the 3 pound squash was made into soup (see Zaar Recipe #17987). It did not have the same "bite" as pumpkin pie. Tasted Great, was enjoyed by all. Thanks for a wonderful recipe. I may try this with acorn squash next time!
     
Advertisement

Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family well....my pet peeve is the family court systems in America......my love is for emergency medicine and the people that make survival in a crisis possible
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes