Crustless Acorn Squash Pie Recipes

Steps:

• Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.
• Preheat the oven to 350 degrees F.
• Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.
• Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.

Steps:

• 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.

Steps:

• Preheat 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 extract, 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.

Steps:

• Preheat your oven to 375 degrees.
• Cut the acorn squash in half lengthwise and scoop the seeds out with a spoon (I had to cook it for awhile first to be able to cut it)
• Place in a baking dish and add two cups of water.
• Bake the squash for one hour, or until it is very tender when you poke it with a fork.
• Scoop the squash out of it's skin into a food processor (I used a Vitamix) Puree until very smooth.
• Add to the mixer: the squash, eggs, evaporated milk, sugar, vanilla extract, and spices and mix well.
• Peel and cut the apple into 1/4 inch slices. Arrange them in a circle around the bottom of a well-buttered glass pie dish.
• Pour the filling over the apples until it almost reaches the top of the pie dish (You can fill it to the brim - it shrinks when baking instead of expanding). .
• Bake for 1 hour or until a knife comes out clean.
• Let the pie cool for about twenty minutes before serving or chill and serve cold.
• Serve with fresh whipped cream or ice cream.

Steps:

• Cut squash in half lengthwise; remove seeds. Set a steamer rack inside a large pot with 2 inches of simmering water, and steam squash until tender, 15 to 20 minutes. Set aside to cool.
• Scrape flesh from the shells of the cooled squash, and puree in the large bowl of a food processor until smooth. Add salt, cinnamon, and ginger. Add eggs, 1/2 cup milk, and honey. Pulse until thoroughly combined.
• On a lightly floured surface, roll out one disk of dough 1/8 inch thick. Drape over pie pan, trimming edges to fit rim of pan. Create decorative edge as desired. Repeat with remaining dough and pie pans. Mix egg yolk and remaining tablespoon milk; brush over surface of dough.
• Heat oven to 425 degrees. Divide filling among pie crusts. Transfer pies to lower rack in oven, and bake for 10 minutes. Lower oven temperature to 350 degrees. and bake until filling is barely set, 25 to 30 minutes more; it will continue to cook as it cools. If crusts get too dark before the custard is done, make a tent with aluminum foil around crust. Transfer pies to wire rack to cool. Serve cold or at room temperature.

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.

Steps:

• 1. Heat oven to 375 degrees. Prepare pie shell pastry crust into 9-inch pie plate, as directed on box for one-crust filled pie; set aside.
• 2. For filling, in a large bowl stir together acorn squash, sugar, pumpkin pie spice, and salt.
• 3. Add eggs. Beat lightly with a fork just until combined.
• 4. Gradually stir in evaporated milk until thoroughly combined.
• 5. Carefully pour filling into prepared pastry crust shell.
• 6. To prevent over-browning, cover the edge of the pie with foil, using an extra long 2-inch wide strip (or a pie shield if you have one). Bake for 25 minutes.
• 7. Meanwhile, prepare streusel topping. In a medium bowl, combine flour and light brown sugar. Cut in butter, using a pastry blender or fork, until mixture is coarse and crumbly.
• 8. Remove foil from partially baked pie. Sprinkle streusel topping crumbs evenly over top of the pie.
• 9. Sprinkle evenly over top of the pie with chopped pecans or walnuts. Continue baking, about 20 to 25 minutes longer, or until a knife inserted near the center comes out clean.
• 10. Cool on a wire rack for 30 minutes. Refrigerate within at least 2 hours. Cut into 8 wedges and serve.

Steps:

• In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 375°. For optional bacon roses, brush bacon with 3 tablespoons syrup. Roll bacon strip up; for larger roses use two strips. Secure bottoms with toothpicks. Dip top of each bacon rose in 3 tablespoons brown sugar. Arrange on a foil-lined rimmed baking sheet. Bake until bacon is cooked through, 25-30 minutes., On a lightly floured cutting board, roll dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Brush with syrup and sprinkle with brown sugar. Chill until ready to use., Meanwhile, in a large bowl, whisk eggs, squash and milk until smooth. Stir in cheeses, flour, rosemary, salt, nutmeg, thyme, pepper and cayenne. Pour into a greased 9-in. pie plate. Bake 20 minutes., Working quickly, arrange chilled dough strips over hot filling in a lattice pattern. Trim at edge of pie plate. Bake until crust is golden brown and center is set, 15-20 minutes. Cool 10 minutes on a wire rack before serving. If desired garnish with bacon roses, rosemary leaves and thyme leaves.

Steps:

• Make the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
• Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Turn onto work surface, and press firmly into disk, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
• Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9-inch pie pan. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Meanwhile, place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour. (If you don't have a pizza stone, you can go without. It can help prevent a soggy bottom crust.)
• Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake on pizza stone for 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower oven heat to 300 degrees.
• While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
• Scrape filling into hot prebaked shell, and bake on pizza stone for 20 minutes. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). Tent edges loosely with foil if browning too quickly.
• Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well. Macerate 30 minutes. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. Remove from heat and cool. Add ginger and mix well.
• Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.