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My review
Squash Pie
Carol
"A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy."
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Ingredients
servings 320Original recipe yields 8 servings (1 -8 or 9 inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
- Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 7284 Ratings
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Most helpful positive review
11/23/2002
Wow! This is a serious threat to the great pumpkin pie. Butternut squash is an incredible alternative to pumpkin. I think both are equal in taste, but it's always good to have a wide variety ...
Most helpful critical review
6/3/2003
Well, it tried to make it vegen by using hazelnut milk. I should have used Oat which is thicker, the hazelnut was like WATER!!!! Other than that it was fine. I don't know why everyone is like...
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11/23/2002
Wow! This is a serious threat to the great pumpkin pie. Butternut squash is an incredible alternative to pumpkin. I think both are equal in taste, but it's always good to have a wide variety ...
1/2/2005
I was a little skeptical when I saw how watery the filling was. And like other reviewers, I had enough to make 2 pies. To my surprise, it solidified after baking and turned out ok. It tasted goo...
10/16/2001
This was amazing. Make it!!!! The kids loved it, they thought they were having dessert with dinner. I used egg beaters and skim milk and nobody could tell it was low fat. I will make this ag...
9/22/2011
Good as the best pumpkin pie ever. I doubled the spices, added grd cloves. I would use slightly less milk as it is not as firm as i would like. Note - 3 cups squash equals about 2#. Used ready m...
12/19/2003
My family loved this pie. I used brown sugar instead of white. I will make it again.
9/21/2006
Excellent! I used 3/4 tsp. pumpkin pie spice instead of measuring individually, and lightly dusted the top with a little nutmeg. My family loved it! I didn't expect them to even try it because t...
10/28/2002
Absolutely wonderful! Everyone who has tried this (even professed squash haters, such as myself) LOVE this pie. I like it better than pumpkin pie, which is my favorite pie. It is easy, too. ...
10/30/2002
Have made this pie for quite a few years. We always have an abundance of squash so I make pies. They r not quite as strong as pumpkin and a little softer but soooo good. I use skim milk and fru...
12/20/2011
Fantastic pie! My daughter and I made this, and she couldn't get enough. If you do the full 2 lbs of squash, make sure you have containers to store the left overs. We did 2 full pies and still h...