New England Squash Pie Recipe

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New England Squash Pie

Susan Beauregard

By
@BeauPeep

As a transplanted New Englander, I have been unable to find squash pie filling here in Florida. Squash pie has a much more delicate flavor than pumpkin pie and is my husband's favorite pie. I usually cook up a big squash and package it in 2 cup containers to put in the freezer. If you use skim milk, 1/8 of a crustless pie is only 3 Weight Watcher points! It can also be baked in ramekins without the crust.


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Rating:

Serves:

8

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2 c
butternut squash
1/2 c
sugar
1/2 tsp
salt
1 tsp
ground ginger
1/2 tsp
nutmeg
1/2 tsp
cinnamon
2
eggs
1 1/2 c
milk
1
unbaked pie shell

Directions Step-By-Step

1
Cook fresh or frozen squash. Put it through a food mill to make it smooth. Put a coffee filter into a sieve and put the squash in it. Let it drain until no liquid comes out.
2
Measure 2 cups of squash and add sugar and spices. Mix well. Add the eggs and mix. Using a whisk, blend in the milk. (If you want a richer filling, substitute cream for some of the milk. For the diet conscious, use skim milk.)
3
Pour into an unbaked pie shell. Bake at 425 for 20 minutes. Then lower the temperature to 375 and continue baking for 45 minutes or until a shape knife inserted into the filling comes out clean.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tag: Healthy