Squash Pie

Yes we made this and to be honest it was really good.I did add a bit of pumpkin pie spice.the first time we made it daughter took it to nursing home and employees all wanted it to take home.not a slice left. Second time she took it to work and a lady took one home and they ate it all.this pie is good to me

This recipe needs a LOT of work. 1. Cooked squash must be pureed, not just mashed, unless you want lumpy pie. 2. The squash ingredient item must include “seeds and pulp removed, peeled, and cut in 1″ cubes.” 3. The pie crust dough should be rolled out and placed in the 9″ pie pan before making the filling. (There is no mention of what to do with the “recipe pastry….”) Be sure that you create a rim, perhaps fluting the edge. 4. “3 large eggs eggs” should be “3 large eggs, beaten.” 5. Squash and water need a saucepan that will hold 5-6 cups. 6. Milk should be scalded and then kept at 150°-160° F. 7. Do not pour all of the milk in with the eggs, or the eggs may cook. Instead, mix spices, sugar, squash, eggs, and melted butter thoroughly, then gradually add milk while stirring. 8. 2 cups of pureed or mashed squash plus 2 cups of milk and 3 eggs (etc.) will overflow the 9″ pie pan. Guaranteed. So, gradually pour filling into the prepared pie pan, over the pastry, leaving enough room at the top that the filling will not spill in the oven when transferred onto the middle rack. You should have 1/2-2/3 cup of filling left over. 9. Personal preference: 1 cup of sugar is a lot of sugar for this much squash custard, so I cut it back. With less sugar, I wanted more flavor so I upped the amount of spices a bit. I also sprinkled a little ground cinnamon over the filling for visual appeal. I’d upload a photo but Allrecipes has narrow parameters for lower and upper bound for photos.

This recipe is my stand by, squash pie is so much lighter and smoother with this recipe so good! The only substitution I’ve made is I cook DELICATA Squash in the oven before making this recipe, it has been a hit with everyone that has tried it. For those of you that have a chance try the delicata squash, it is worth it. It is an heirloom verity so you can plant the seeds for next years squash pies!

I made this recipe last night and think it is a solid start to a great pie. I read some of the other reviews, and made some suggested modifications. I substituted the milk for heavy cream and used a little less than 2 cups, and used 1/2 cup white sugar and 1/2 brown sugar. I also doubled the spices and sprinkled ground nutmeg and cinnamon over the top after they cooled a bit. This recipe DOES make 2 pies, and I used pre-made deep dish Marie Callendar crusts. I would like to make this recipe again, although next time I think I will try 3 cups of squash for more flavor and decrease the cream (I have to agree it was more custardy than a typical squash pie). Oh, I also used yellow crookneck squash for mine.

I set the oven to 400’, & it was beautifully done in 50-mins. I rotated it twice, at 25-mins & again at 40-mins. I also used brown sugar rather than white, & skipped the salt entirely. I love the molasses hint of brown sugar, & the squash compliments it perfectly. I used my deepest pie dish to be sure the filling would all fit, which is a 10-inch pie plate – that left zero extra crust to use for a crimped edge, the crust JUST made it to the edge of the rim, so no trim. No worries, it’s easier to cut & serve without a crimp, & the taste is scrumptious. :—))

A lot of people say to never double a recipe like this, but i did, because i had a large squash. I was very nervous at first with it being so runny, but it cooked beautifully! Even a short while after coming out of the oven, it was thick enough to slice and eat warm.

I made this and it was excellent. it was a bit too much for my deep 10″ pie plate; I added it all, and although it looked a little scary when it was in the oven, it turned out great! In the bigger pie plate it baked for close to an hour. The paring knife trick is helpful; mine came out perfectly set without any cracks. I made a few changes: Use 1/2 tsp cinnamon. Add 1/8 tsp ground cloves. Substitute roasted squash: cut squash lengthwise and remove seeds. Place cut side up on Silpat lined sheet pan in 400°F oven for 35-40 minutes or until tender and starting to brown. Let cool, and remove skin. Puree and refrigerate. 2 cups is approximately 510g.

This was just okay. I used a winter squash with good flavor, which I puréed after roasting. If I make this again, I’d cut the sugar and ramp up the spices at least doubling them. Also, it cracks me up that people talk pumpkin vs squash when pumpkin is a squash! Lol You could certainly use pumpkin in this recipe and it would still be Squash Pie.

The only thing I did different was I used evaporated milk because it makes it richer and creamier.

We made it at the restaurant using leftover acorn squash and half and half instead of milk. So much awesome…

I used Hubbard squash that I had already cooked and frozen. The texture was not as smooth as a pumpkin pie, but the flavor was wonderful!

I used Hubbard squash that I had already cooked and frozen. The texture was not as smooth as a pumpkin pie, but the flavor was wonderful!

Deleicious! My husband especially loves this pie! I am going to try it with vanilla almond milk next time…can’t go wrong with this recipe! Brown sugar is a good substitute for the white as well…Like I said you can’t go wrong 🙂

Excellent flavor. Made 4 pies and all were eaten up in no time flat.

I had purchased a very large Hubbard squash when on the way to getting my vehicle maintained at the distant dealership. The thing was about a foot and a half long and easily over 10 lbs. I cut it in half and roasted half at a time in a 14″ cast iron skillet, poked holes through the flesh and smeared it with butter and dark brown sugar. After scraping it out I froze it and divvied it up between various other things and this pie. I used 2 cups of packed roasted hubbard squash for this pie. The squash has better flavor when roasted and not boiled I think. I doubled the “Basic flaky pie crust” recipe here on AllRecipes and then put the crust in a 10″ cast iron skillet. The amount of filling was perfect for this size with no leftovers. I too was concerned as the filling is so watery…but it baked up beautifully (it needed a lot more time than just 40 minutes…more like an hour and a half) and it tastes delicious. I substituted brown sugar for all the white and sprinked in just a pinch of cloves because I just like cloves. Thank you for this recipe!! i’ll definitely make this again.

I had left over Danish Squash, I use to make my squash pie. I like my recipes extra spicy,I increased on my spices, I used 1/4 teas allspice, 1/4 teas gr.cloves 1/2 teas gr. Ginger. I made with powdered milk. 2 cups water 1 1/4 dry milk, I warm the milk on the stove. Used 3 extra large eggs

So good! Tastes like a creamy, lighter version of chess pie. I followed other reviewer recommendations and doubled the cinnamon and butter but left the salt and nutmeg as is. I omitted ginger as I dislike it. This time I improvised 1 cup French vanilla creamer and 1 cup milk to give more flavor. I plan to use evaporated milk next time but didn’t have any on hand. Turned out beautiful and delicious!

I used a Lower Salmon River Squash for this pie, though any Winter squash would do. The stronger flavored the squash, the better. This was good. Not spectacular but pretty good. Some tips to make it even better: 1. Double the spices and add a touch of cloves. 2. Use evaporated milk, or what I did, half heavy cream and half milk. 3. Let the pie sit in the refrigerator overnight after you bake it, it’s much better the next day served cold. Don’t eat it warm, it’s just not good when warm. 4. Purée the squash in a blender before adding other ingredients. It’s a great way to use up squash, and it’s an easy and quick pie to make.

I substituted 1 8oz pkg Cream Cheese for 1 cup milk and baked my squash. Solved the soft consistency problem.

Made this recipe with crooked neck squash. Came out great.

Was just making pie crusts with my mom. My dad and I love squash and so I asked my mom what she would think if I made my dad a squash pie