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    You are in: Home / Recipes / Squash Pie Recipe
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    Squash Pie

    Squash Pie. Photo by Chef Booshman

    1/4 Photos of Squash Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    wildheart's Note:

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

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    Units: US | Metric


    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.

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    Ratings & Reviews:

    • on July 03, 2012


    • on July 22, 2009


      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


      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)

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    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
    Total Fat 4.2 g
    Saturated Fat 2.0 g
    Cholesterol 78.8 mg
    Sodium 206.0 mg
    Total Carbohydrate 29.0 g
    Dietary Fiber 0.2 g
    Sugars 25.3 g
    Protein 4.7 g

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