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Squash Pie

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"My grandma Nantz always made this squash pie instead of pumpkin. It has a lighter, almost custard-like flavor and consistency. I like to eat leftover for breakfast! Top with whipped cream for the ultimate taste treat."
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55 m servings 254 cals
Original recipe yields 8 servings (1 9-inch pie)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.
  2. Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.
  3. Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 254 calories; 9.3 g fat; 39.6 g carbohydrates; 4.2 g protein; 49 mg cholesterol; 293 mg sodium. Full nutrition

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