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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Cook 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.
2Measure 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.)
3Pour 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