New England Squash Pie Recipes

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NEW ENGLAND SQUASH PIE



NEW ENGLAND SQUASH PIE image

Categories     Vegetable     Dessert     Bake     Thanksgiving

Yield 1 pie

Number Of Ingredients 8

2 cans One-Pie Squash
1/2 cup sugar
1/2 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
2 eggs (beaten)
1-12oz can evaporated milk

Steps:

  • - Preheat oven 425F - Mix sugar, salt & spices. - Blend well into squash - Beat 2 eggs separately, add milk, stir well, & blend into squash mixutre - Pour into a deep dish 9" pie crust. - Bake 20 minutes at 425f then lower oven temp to 375f and bake for 45 miinutes

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.

PUMPKIN OR SQUASH PIE



Pumpkin or Squash Pie image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 small pumpkin or squash, about 2 pounds
2 eggs, or 1 or 2 more "to make your pie richer"
2 cups milk (reduce milk by 1/4 for each extra egg used)
1/2 cup molasses
Dash salt
2 tablespoons cinnamon
1 tablespoon ginger
1/2 lemon, zest
Piecrust, recipe follows
1 cup sifted flour or 1 1/2 cups rye flour, measured after sifting
1/4 cup butter
3 tablespoons cold water

Steps:

  • Cut up the pumpkin or squash, remove seeds, and pare the outside rind. Simmer in a covered saucepan in a small amount of water until tender. Drain water and discard.
  • While pumpkin or squash cooks, prepare piecrust.
  • Force pumpkin through a sieve or use a food mill. Measure 2 cups puree for each pie. Remainder may be frozen or dried for future use.
  • Preheat oven to 400 degrees F.
  • Beat eggs and add milk. When blended, add pumpkin, molasses, salt, cinnamon, ginger, and lemon zest, and stir well.
  • Roll out piecrust in a 10-inch round circle. Line a 9-inch pie plate, and flute edges as desired.
  • Pour into the lined pie plate. Bake for 15 minutes, then turn down the oven to 375 degrees F. for 30 minutes or until set. Cool before serving.
  • Measure and set aside 1/4 cup flour and 1 tablespoon butter. Rub the remaining butter into the flour. Stir in cold water with a fork.
  • Roll dough out on well-floured board with a floured rolling pin, dot with 1/2 tablespoon reserved butter, and sprinkle 2 teaspoons reserved flour. Roll up the dough like a jelly roll. Flour lightly and roll to a 1/4-inch thickness.
  • Repeat the butter and flour addition procedure, using up all butter and flour. Cover with plastic wrap and store in a cool place until needed.

NUTTY SQUASH PIE



Nutty Squash Pie image

A press-in-the-pan crust makes a pumpkin pie cousin extra easy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 8

Number Of Ingredients 16

1/2 cup butter or margarine, softened
1/3 cup packed brown sugar
1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup chopped nuts
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup cooled mashed cooked squash
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 can (12 ounces) evaporated milk

Steps:

  • Heat oven to 425°F. In large bowl, mix butter and 1/3 cup brown sugar. Stir in all remaining Nut Cookie Crust ingredients just until crumbly. Press crust mixture on bottom and side of ungreased deep-dish pie plate, 9x1 1/2 inches, or regular pie plate, 9x1 1/4 inches, building up 1/2-inch edge (high edge is necessary to prevent filling from running over).
  • In large bowl, beat eggs slightly. Stir in all remaining Squash Filling ingredients except milk until smooth. Gradually stir in milk. Pour into crust. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake pie 15 minutes. Reduce oven temperature to 350°F. Bake 45 to 55 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 2 hours. Store covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 40 mg, Fiber 2 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 400 mg

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.

SQUASH PIE



Squash Pie image

A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.

Provided by Carol

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Yield 8

Number Of Ingredients 10

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
½ teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
  • Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g

NEW ENGLAND SQUASH PIE



New England Squash Pie image

This pie is lighter in flavor and texture than its pumpkin cousins. If you've got a pie shell waiting, it's a snap to get this treat into the oven.

Yield serves 8

Number Of Ingredients 10

1 11-ounce package of frozen cooked winter squash
1 1/4 cups milk
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Pinch of ground cloves
1 unbaked 9- or 10-inch pie shell (thawed, if frozen)

Steps:

  • Preheat the oven to 350°.
  • Warm the squash in a microwave oven or in a pot on top of the stove. Place it in a blender or mixing bowl with the milk, eggs, sugar, vanilla, salt, and spices and whirl, or whisk by hand, until smooth.
  • Place the pie shell on a baking tray and pour the filling into it. (Purchased pie crusts vary in depth, so if you have too much filling for your crust, put the extra in a custard cup or ramekin and follow the directions in the note below.)
  • Bake for 30 to 40 minutes, until the the filling is set but there is still a little jiggle in the center. Cool at room temperature for at least 30 minutes before serving.
  • Good frozen pie shells, including wheat-free ones, are available in natural foods stores and large supermarkets.
  • For custard instead of pie, bake the filling in unbuttered custard cups set in a hot water bath. Depending on the size of your cups, this recipe will make 4 to 8 custards. Bake for 15 to 25 minutes, until just set. Cool at room temperature for at least 15 minutes before serving.

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Top Asked Questions

How to bake squash squash pie?
Preheat 425° F. Put pureed squash in mixing bowl, add sugar, eggs, milk, salt, cinnamon, and nutmeg; beat until smooth. Pour into prepared pie shell. Place in oven. Bake for 15 minutes, then reduce heat to 350°.
How much pureed squash do I need to make a pie?
(There should be approximately 1 cup of pureed squash.) Preheat 425° F. Put pureed squash in mixing bowl, add sugar, eggs, milk, salt, cinnamon, and nutmeg; beat until smooth. Pour into prepared pie shell. Place in oven.
What kind of squash should I use for pumpkin pie?
If you like pumpkin pie, but are looking for something a bit richer and more flavorful, Squash Pie is the pie for you. I used heirloom hubbard squash to make this hundred-year-old Squash Pie recipe, but other winter squash would work equally well. This recipe uses less milk and more eggs than the typical modern pumpkin pie recipe.
How to bake squash mashed squash?
Measure out 2 cups of mashed squash and refrigerate remaining leftover amount. Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell. Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

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