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Squash Pie

Rated as 4.5 out of 5 Stars

"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 320
Original recipe yields 8 servings (1 -8 or 9 inch pie)

Directions

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  1. 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.
  2. Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
  3. Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 320 calories; 12.1 48.1 6.9 78 202 Full nutrition

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Reviews

Read all reviews 70
  1. 82 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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 ...

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...

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...

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...

My family loved this pie. I used brown sugar instead of white. I will make it again.

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...

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. ...

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...

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...