Judy'S Squash Pie
Judy's Squash Pie offers a sweet, spiced dessert featuring creamy squash and a crispy crust, perfect for fall gatherings and squash lovers alike.
Ingredients
Instructions
- Combine flour and sugar in a mixing bowl.
- Add eggs and beat well with an electric mixer.
- Mix in cooked mashed squash.
- Add condensed milk and beat until smooth.
- Stir in pumpkin pie spice.
- Divide the mixture equally between two unbaked deep-dish pie shells.
- Cover the edges of the pie shells with foil.
- Bake at 400°F for about 10 minutes, then reduce heat to 350°F and bake for about 45 minutes or until the pie is lightly browned and set.
Tips & Substitutions
For a smoother filling, ensure the cooked squash is well-mashed and free of lumps. If you don't have pumpkin pie spice, a mix of cinnamon, nutmeg, and ginger can be substituted. For a gluten-free option, use a gluten-free flour blend in place of regular flour. Consider reducing the sugar if you prefer a less sweet pie, especially if the squash is naturally sweet.
Serving Suggestions
This squash pie is delightful served warm or at room temperature. Consider pairing it with whipped cream or a scoop of vanilla ice cream for added richness. It also pairs beautifully with Jacque'S Favorite Pumpkin Bars for a seasonal dessert spread. A side of spiced apple cider can enhance the fall flavors, making it a perfect treat for gatherings.
Storage & Reheating
Store any leftover squash pie in the refrigerator, covered tightly with plastic wrap or foil, for up to 4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or until warmed through. Alternatively, you can microwave individual slices for 30-60 seconds on medium power, checking frequently to avoid overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Judy'S Squash Pie contains roughly 577 calories, with 13g protein, 119g carbohydrates, and 10g fat. It is an excellent source of iron (75% of the Daily Value), dietary fiber (38% of the Daily Value), and calcium (35% of the Daily Value), and a good source of potassium. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen squash instead of fresh?
Yes, you can use frozen cooked squash in this recipe. Just make sure to thaw it completely and drain any excess moisture before mashing. This will help maintain the pie's texture and prevent it from becoming too watery.
How can I tell when the pie is done baking?
The pie is done when the edges are lightly browned and the center is set. You can insert a knife into the center; if it comes out clean or with just a few moist crumbs, it's ready. Keep an eye on it to avoid overbaking.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just reheat it gently before serving. This can save you time on busy occasions and allows the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).