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Nutrition Facts
Serving Size 1 (97g) Recipe makes 8 servings
Calories 186
Calories from Fat 39		(20%)
Amount Per Serving		%DV
	Total Fat 4.3g	6%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 88mg		29%
Sodium 205mg		8%
Potassium 160mg		4%
Total Carbohydrate 29.0g		9%
	Dietary Fiber 0.3g	1%
	Sugars 25.5g
Protein 4.7g		9%
detailed view... how is this calculated?

Squash Pie

Recipe #23276 | 1¼ hours | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: wildheart
Mar 28, 2002

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

SERVES 8 (change servings and units)

Ingredients

1 cup cooked mashed squash (any yellow or orange)
1 cup evaporated milk
3 beaten eggs
1/4 cup rum
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt

Directions

1
Line a 9" pie pan with pie crust.
2
Mix all of the listed ingredients, and beat well.
3
Pour into pie crust.
4
Bake at 450 for 10 minutes.
5
Reduce heat to 300 and bake until pie is done.
6
(Stick a knife down in the middle of the pie, if it pulls out clean, it's done).
7
This will take roughly another 45 minutes.

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Featured Reviews for This Recipe

From: SaffronMeSilly

On Jul 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.

0 people found this review helpful

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From: BillieJoeUtah

On Nov 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!

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From: *Pixie*

On Oct 10, 2005

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.

3 people found this review helpful

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From: Chef #522496

On Dec 14, 2007

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.

2 people found this review helpful

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