Crustless Acorn Squash Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat your oven to 375 degrees. 
  • Cut the acorn squash in half lengthwise and scoop the seeds out with a spoon (I had to cook it for awhile first to be able to cut it)
  • Place in a baking dish and add two cups of water. 
  • Bake the squash for one hour, or until it is very tender when you poke it with a fork.
  • Scoop the squash out of it’s skin into a food processor (I used a Vitamix)  Puree until very smooth. 
  • Add to the mixer: the squash, eggs, evaporated milk, sugar, vanilla extract, and spices and mix well.
  • Peel and cut the apple into 1/4 inch slices.  Arrange them in a circle around the bottom of a well-buttered glass pie dish. 
  • Pour the filling over the apples until it almost reaches the top of the pie dish (You can fill it to the brim - it shrinks when baking instead of expanding). .
  • Bake for 1 hour or until a knife comes out clean.
  • Let the pie cool for about twenty minutes before serving or chill and serve cold. 
  • Serve with fresh whipped cream or ice cream.
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