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new england squash pie

Recipe by
Susan Beauregard
Naples, FL

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.

yield 8 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For new england squash pie

  • 2 c
    butternut squash
  • 1/2 c
  • 1/2 tsp
  • 1 tsp
    ground ginger
  • 1/2 tsp
  • 1/2 tsp
  • 2
  • 1 1/2 c
  • 1
    unbaked pie shell

How To Make new england squash pie

  • 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.