You won’t be disappointed with this quick and simple side dish because these roasted potatoes are absolutely fantastic. They are crispy on the top and melty on the inside.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) pie crust pastry
- 1 (12 ounce) can evaporated milk
- 1 cup cooked acorn squash
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
- Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.
Nutrition Facts
| Calories | 204 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 220 mg |
| Sugars | 20 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
It’s my new favorite! I used all Morena pure cane sugar and the flavor is amazing!
I love this pie. easy to make and trust me it doesn’t last long way cheaper than making a pumpkin pie
I used butternut squash because thats what i had on hand and needed to use up,It was awesome,added a little nutmeg and cloves to it.
thank you OP, and thank you grandma Darcy. A recipe so easy that if I didn’t know better I’d say it were a piece of cake. 10/10, will recommend,!
I added ginger, cinnamon (more), nutmeg, cayenne and the family has fallen in love, thank you!
I made this and a pumpkin pie yesterday and we taste tested them side by side. I think if you added more pumpkin pie spices they would be completely interchangeable, but we really loved this just as it is! Great texture, great flavor!
Great pie. I used Tromboncino squash, and I like the pie better than pumpkin
I think that I am the first reviewer! It’s a long story, however, the bottom line is that my 11 year old grandson (who hates all vegetables) thought it would be cool to give his aunt (my daughter) an acorn squash as a birthday present. (Who knows how an 11 year old mind works??) I found this recipe with the intention of turning the tables on him and making a dish that he would eat before confessing that it was made from that dreaded ‘vegetable’! He was almost finished his second slice when I admitted it was ‘squash pie’. Please note that my family enjoy weekly ‘Sunday family’ dinners’ (my kids, their spouses, my adult grandchildren, their girlfriends, boyfriends or friends) are always welcome). Tonight, eleven out of the fourteen asked me to make this again. That’s very high praise!