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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.
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!
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.
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 Quick Butternut Squash Soup). 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!
I am going to try this recipe because I was given a very large orange banana squash, and was told to make pies out of it. I was not sure how to do it, now I know. I think I will can the part that I do not use in a pie just like I would can pumpkin. I read a recipe tonight on how to do that as well. This site is wonderful. Thanks for sharing your recipe.
Really really good, just like mom used to make! I used brown sugar and left out the rum. I also sprinkled the top with a bit of cinnamon sugar before baking. Everyone thought it was better than pumpkin pie. Thanks wildheart, I know I'll be making this again.
This was very good. I used brown sugar and rum extract. My DH said that it was superb.
I like this pie. The flavor & texture reminds me of egg custard. I tried one version with the Fat Free evaporated milk, and one with regular evaporated milk and could not tell a difference in the flavor.