new england squash pie
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.
No Image
prep time
30 Min
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 2 cups butternut squash
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 - eggs
- 1 1/2 cups milk
- 1 - unbaked pie shell
How To Make new england squash pie
-
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.
-
Step 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.)
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Tag:
#Healthy
Keyword:
#squash
Keyword:
#Thanksgiving
Keyword:
#Christmas
Keyword:
#Weight-Watchers
Keyword:
#new england
Ingredient:
Vegetable
Diet:
Low Fat
Diet:
Low Carb
Method:
Bake
Culture:
American
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes