Grandma Darcys Squash Pie Recipes

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GRANDMA DARCY'S SQUASH PIE



Grandma Darcy's Squash Pie image

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

1 (9 inch) pie crust pastry
1 (12 ounce) can evaporated milk
1 cup cooked acorn squash
½ cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

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

BUTTERNUT SQUASH PIE



Butternut Squash Pie image

This is a pie of exceptional delicacy. Unlike traditional pumpkin pie, no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows with the burnish of spice. The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie.

Provided by The New York Times

Categories     pies and tarts, dessert

Time 2h

Yield 1 9-inch pie

Number Of Ingredients 23

1 1/4 cups/183 grams all-purpose flour
Scant 1/2 teaspoon salt
2 tablespoons/23 grams solid vegetable shortening, chilled
5 tablespoons/71 grams cold unsalted butter, in 5 pieces
1 large egg, beaten
2 large eggs plus 2 egg yolks
1 1/2 teaspoons vanilla extract
1/2 cup/100 grams dark brown sugar
1/4 cup/50 grams granulated sugar
1/4 teaspoon fine sea salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Pinch cayenne pepper
1 1/2 cups/355 grams roasted squash purée (see note)
1 1/4 cups/295 milliliters heavy cream
Whipped cream, for garnish (optional)
3/4 cup finely diced peeled butternut squash
1 1/2 tablespoons finely diced lemon peel (cut from thin lemon slices)
1 1/2 tablespoons lemon juice
3 tablespoons sugar
Scant 1/2 teaspoon salt
2 tablespoons finely diced candied ginger

Steps:

  • Make the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
  • Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Turn onto work surface, and press firmly into disk, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
  • Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9-inch pie pan. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Meanwhile, place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour. (If you don't have a pizza stone, you can go without. It can help prevent a soggy bottom crust.)
  • Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake on pizza stone for 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower oven heat to 300 degrees.
  • While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
  • Scrape filling into hot prebaked shell, and bake on pizza stone for 20 minutes. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). Tent edges loosely with foil if browning too quickly.
  • Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well. Macerate 30 minutes. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. Remove from heat and cool. Add ginger and mix well.
  • Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.

GRANDMA WILLIAMS'S SQUASH PIE



Grandma Williams's Squash Pie image

"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

6 medium yellow squash, sliced into 1-inch-thick rounds
1 stick unsalted butter, at room temperature
1/2 cup all-purpose flour
1 cup sugar
1 tablespoon lemon extract
3 large eggs
3 9-inch prepared pie shells, defrosted if frozen, or 3 rounds refrigerated pie dough

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.

DELICATA SQUASH PIE



Delicata Squash Pie image

Take your menu to the next level with Delicata squash. This came from Wegman's Menu. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Pie

Time 1h30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

2 delicata squash, diced into n1-inch-inch cubes (peeled, split, and seeded, about 2 cups)
water
9 inches pillsbury deep dish pie shells, thawed (1 pie shell)
1/2 cup wegmans brown sugar
2 large organic eggs
2/3 cup wegmans heavy cream
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons wegmans vanilla extract

Steps:

  • Place squash and 1/2"-inch of water in microwave-safe dish. Microwave squash 10 minutes or until soft; drain, let cool slightly and puree. Set aside.
  • Prick pie shell with fork tines; bake 12 minutes. Set aside.
  • Add brown sugar, eggs, and heavy cream to squash. Puree until well-blended. Add cinnamon, nutmeg, and vanilla; puree 1 minute, until smooth.
  • Pour mixture into prepared pie shell; bake 50 minutes until filling is firm and knife inserted near middle comes out clean.

Nutrition Facts : Calories 297.4, Fat 18.4, SaturatedFat 8.8, Cholesterol 106.8, Sodium 176.6, Carbohydrate 29.4, Fiber 0.3, Sugar 18.9, Protein 3.6

GRANDMA DARCY'S SQUASH PIE



Grandma Darcy's Squash Pie image

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     Acorn Squash Recipes

Time 50m

Yield 12

Number Of Ingredients 9

1 (9 inch) pie crust pastry
1 (12 ounce) can evaporated milk
1 cup cooked acorn squash
½ cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

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'S SQUASH PIE



Grandma's Squash Pie image

Like my Grandma Bessie did, I grow my own squash, cook it, then freeze it in two-cup portions to use in this recipe. It rivals any pumpkin pie!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

2 cups mashed cooked winter squash
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
2 large eggs, separated
1 can (14 ounces) sweetened condensed milk
1 unbaked pastry shell (9 inches)

Steps:

  • In a bowl, combine the first five ingredients. Whisk in egg yolks and milk. In a small bowl, beat egg whites until stiff peaks form; gently fold into squash mixture. Pour into pastry shell. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts :

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