Printable Area
Winter Squash/Pumpkin Pie
By JanaBird on August 15, 2002
2 Reviews
- Prep Time: 10 mins
- Total Time: 1 hrs 10 mins
- Serves: 6-8, Yield: 1-2 pies
About This Recipe
"I do not like canned or processed pumpkin. I looked years for a recipe i like and this is it. To spice it up a bit try Captain Morgans spiced Rum. Prep time does not include the time to cook the squash or make the pie shell."
Ingredients
- 1 1/2 cups cooked squash or 1 1/2 cups pumpkin
- 1 cup evaporated milk
- 3 eggs, beaten
- 1/4 cup rum
- 1/2 teaspoon vanilla
- 3/4 sugar
- 4 tablespoons sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- pie shell, baked
Directions
- Wash-peel and cube fresh pumpkin or squash.
- Steam for one hour.
- Drain in a colander for a long time mashing the pumpkin periodically.
- This mixture freezes well in zip bags.
- In a large bowl combine the squash, milk, eggs, rum and vanilla, mix well.
- Stir in the rest of the ingredients.
- Pour the batter into the pie shell.
- Bake at 300°F for one hour.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (110 g)
Servings Per Recipe: 6
- Amount Per Serving
- %
- Calories 154.2
- Calories from Fat 51
- 33%
- Amount Per Serving
- %
- Total Fat 5.7g
- 8%
- Saturated Fat 2.7g
- 13%
- Cholesterol 117.9mg
- 39%
- Sugars 9.2 g
- Sodium 274.1mg
- 11%
- Total Carbohydrate 14.2g
- 4%
- Dietary Fiber 0.5g
- 2%
- Sugars 9.2 g
- 37%
- Protein 6.3g
- 12%
Reviews
-
"Yummy yummy yummy! I used some assorted winter squashes that I roasted first. I added a dash of ground cloves too. I've always preferred squash pie over pumpkin and this was crazy good! The hubby and I ate the whole thing in a couple of days. It makes a lot of filling, so use a big/deep pie pan or two regular ones. It took almost 25 minutes extra to cook through."
By Kitsune on December 11, 2009 | 1006123
-
"Good one, Jana! I had tons for buttrnut squash so used it instead of pumpkin and as well substituted 1-1/2 tsp. pumpkin pie spice instead of spices. We took this to a church supper and everyone loved it. Great addition to our recipe collection."
By BakinBaby on January 16, 2007 | 360472
Advertisement