Mom'S Squash Pie
Mom's Squash Pie is a delightful dessert that combines the natural sweetness of cooked squash with sugar and a hint of lemon flavoring. Its creamy texture and warm spices make it a comforting choice for family gatherings or holiday feasts, appealing to both adults and children.
Ingredients
Instructions
- Mix flour, sugar, and salt together in a bowl.
- In another bowl, mix egg and milk until well combined.
- Add the cooked squash and lemon flavoring to the egg and milk mixture.
- Pour the mixture into the unbaked pie shell.
- Bake at 350°F for 1 hour.
Tips & Substitutions
For a richer flavor, consider using butternut squash instead of regular squash. If you're out of lemon flavoring, a splash of fresh lemon juice can work as a substitute. Ensure your squash is well-cooked and mashed to avoid lumps in your pie filling. If you prefer a sweeter pie, add a little more sugar to taste, but be cautious not to overpower the squash's natural flavor.
Serving Suggestions
Serve Mom's Squash Pie warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with a side of Dill Cucumber Sandwiches or a fresh salad for a balanced meal. This pie is a delightful addition to fall gatherings or holiday dinners.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate. It can stay fresh for up to 3 days. For reheating, slice the pie and warm individual pieces in the microwave for 30-45 seconds or reheat the entire pie in a preheated oven at 350°F for about 15-20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Squash Pie contains roughly 168 calories, with 3g protein, 34g carbohydrates, and 3g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 986mg per serving (43% of the Daily Value).
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, but be sure to thaw and drain any excess moisture before adding it to the mixture. This will help prevent a soggy pie. Adjust the baking time if necessary, as the filling might take a bit longer to set depending on the moisture content.
What type of pie shell is best for this recipe?
A traditional unbaked pie shell works best for this recipe, but you can also use a graham cracker crust for a different flavor profile. If you're looking for a gluten-free option, consider using a gluten-free pie crust or make your own using ground nuts and coconut oil.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and bake it before serving. Just make sure to cover it well and store it in the refrigerator. Alternatively, you can bake the pie, let it cool completely, and then refrigerate it. Reheat before serving for the best taste and texture.
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).