GRANDMA DARCY'S SQUASH PIE
Grandma Darcy gave me this recipe many years ago. Since then we always have her squash pie on Thanksgiving instead of pumpkin, and like it much better!
Provided by Heidi Darcy
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 50m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.8 g, Cholesterol 39.2 mg, Fat 8 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 219.8 mg, Sugar 20.2 g
GRANDMA WILLIAMS'S SQUASH PIE
"This year my grandma and I clocked more laughs and tears on the phone than ever. If I had it my way, our chats would happen in person while eating homemade pie or cake, with plenty of grandma hugs for dessert. Her empowering stories about growing up in Fayetteville, NC, make me dream bigger and run toward the work. She still won't video-chat, but this year she went old school by writing and mailing a letter to me. (Thank you, US Postal Service workers!) I wish I could bake one of her famous pies for all of you, especially this lemony custard-like squash pie. Grandma breaks all the rules when she makes it and everything comes out fine!" says Sunny.
Provided by Sunny Anderson
Categories dessert
Time 1h25m
Yield Three 9-inch squash pies
Number Of Ingredients 7
Steps:
- Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, about 20 minutes. Drain in a fine-mesh sieve and press the squash with the back of a spoon to remove the excess water.
- Preheat the oven to 350 ̊ F. Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs. Blend until smooth. Evenly divide the filling among the pie shells. (If using refrigerated pie dough instead of frozen crusts, ease into three 9-inch pie pans and crimp the edges before filling.)
- Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing.
SQUASH PIE ~
My husbands favorite pie! Some people have never had it I am sure. But up here in New England we always have it on Holidays ~ It is very good and easy to make. Hope you enjoy !
Provided by Carol Junkins
Categories Pies
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Preheat oven. Bake 20 minutes at 425 df. Then 45 miutes at 375 df. Mix sugar, salt and spices. Blend well into squash. Beat 2 eggs separately, add milk, stir well and blend into squash mixture. Pour into 9" pie plate lined with crust.
SQUASH PIE
This is a recipe card that I still have from over 40 years ago. It was a recipe that mom wrote out. Have more somewhere that I will be looking for.
Provided by donna morales
Categories Pies
Time 40m
Number Of Ingredients 8
Steps:
- 1. Mix everything together and pour into unbaked pie curst. Cook at 450 degrees for 10 minutes, then lower temperature to 350 and bake for 40 minutes.
YELLOW SQUASH PIE ....SLAP HAPPY'S DESSERTS
I made this one year for Thanksgiving. They could not figure out what it was.
Provided by vivian stroud
Categories Pies
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. ADD SUGAR,AND SPICES TO SQUASH AND MIX THOROUGHLY. BEAT EGGS, ADD CREAM,AND MIX WITH SQUASH.OUR MIXTURE IN UNBAKED PIE SHELL. BAKE AT 450` FOR 10 MINUTES. THEN REDUCE TO 350` AND BAKE FOR 40 MINUTES OR UNTIL A KNIFE INSERTED IN CENTER OF PIE. COMES OUT CLEAN.
- 2. DON'T TELL YOUR GUEST WHAT KIND OF PIE IT IS, ASK THEM TO GUESS, THEY WILL BE SHOCKED, ENJOY!
STREUSEL SQUASH DESSERT
"I call this my 'I Won't Tell Them It's Squash if You Don't' Dessert," chuckles Teri Rasey of Cadillac, Michigan. Her holiday treat features a praline-like topping.
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 15-18 servings.
Number Of Ingredients 23
Steps:
- In a bowl, combine flour and sugars; cut in butter until crumbly. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges begin to brown. , In a small bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; set aside., Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a blender or food processor; cover and process until smooth. , In a large bowl, combine the sugars, cornstarch and seasonings. Gradually beat in 4 cups squash, milk and eggs until smooth (save any remaining squash for another use). Pour over crust. Sprinkle with topping. , Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cover and refrigerate overnight. , Garnish with whipped cream and additional cinnamon if desired. ,
Nutrition Facts : Calories 317 calories, Fat 14g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 234mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 4g fiber), Protein 5g protein.
BUTTERNUT SQUASH PIE
I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. -Mary Ellen Solesbee, Greer, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 406 calories, Fat 20g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.
MOCK COCONUT PIE (SPAGHETTI SQUASH PIE)
Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. I wasn't sure what to do with a bumper crop of spaghetti squash and this quickly became an annual answer to a now non-issue!
Provided by Julie Taylor
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.
- Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 37.2 g, Cholesterol 146.1 mg, Fat 29.6 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 16.2 g, Sodium 192.5 mg, Sugar 26 g
SQUASH PIE
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.
Provided by Carol
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g
CREAMY LEEK, PESTO & SQUASH PIE
Take some time aside to batch-cook and fill your freezer with this moreish leek, cannellini beans and squash pie and you'll thank yourself on busy weeknights
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the squash with half the oil and some seasoning in a roasting tin. Roast for 25-30 mins until just tender, tossing halfway through.
- Meanwhile, heat the remaining oil in a non-stick frying pan and fry the leeks with a pinch of salt for 5 mins until beginning to soften. Stir through the pesto, beans and stock, then bring to a simmer and cook for 5 mins. Stir though the crème fraîche and squash, then spoon into a 26 x 18 x 5cm baking dish. Scrunch up the filo pastry and arrange on top of the filling. Brush with the egg and bake for 20 mins or until golden brown. Serve with the mixed salad leaves on the side, dressed with a little olive oil, if you like.
Nutrition Facts : Calories 660 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 13 grams sugar, Fiber 17 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium
YELLOW SUMMER SQUASH DESSERT PIE
Another recipe from the farm newspaper in the 80's. This is a good way to use up those extra squash! Since the directions were sparse, I added my own. Note: For whatever reason, I couldn't get the 2 pie shells to show up.
Provided by Debaylady
Categories Dessert
Time 40m
Yield 2 pies, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Defrost pie shells.
- In a large bowl, mix eggs,sugar, salt, cinnamon and nutmeg real good with a wire whisk.
- Add the grated squash and still to blend together.
- Pour in the evaporated milk, water, and whole milk. Mix well, stirring with a big spoon.
- Pour into pie shells. Sprinkle with nutmeg or brown sugar.
- Bake 400 degrees about 25 minutes or until a knife comes out clean.
Nutrition Facts : Calories 335.4, Fat 14.8, SaturatedFat 6.2, Cholesterol 160.8, Sodium 294.3, Carbohydrate 40.6, Fiber 0.9, Sugar 25.1, Protein 10.4
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- Preheat your oven to 425 degrees F. In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth. Set aside.
- Prepare your pie dough. In a large bowl, combine the flour, sugar, and salt. Use a pastry cutter or 2 butter knives to cut the butter cubes into the flour mixture, until the mixture resembles coarse crumbs. Add the water and stir in with a fork until the dough just comes together.
- Transfer to a lightly floured work surface and squish the dough together into a ball. Flatten it into a disk and use a lightly floured rolling pin to roll it out into a 12-inch round. Arrange the dough in a 9-inch pie plate.
- Whisk together the filling mixture again to ensure it’s well-combined, and pour into the prepared pie shell. Take your egg wash mixture and brush the edges of the crust.
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