Sarah Brown'S Squash Pie
A creamy squash pie with a coconut-like flavor, perfect for fall gatherings or dessert lovers seeking a unique, sweet, and savory treat. Suitable for all ages.
Ingredients
Instructions
- Mix sugar, flour, beaten eggs, and melted margarine together.
- Add vanilla flavoring to the mixture.
- Stir in grated squash until well combined.
- Pour the mixture into a prepared pie shell.
- Bake at 400°F for 10 minutes.
- Reduce oven temperature to 350°F and continue baking for 1 hour.
- Allow to cool slightly before serving.
Tips & Substitutions
For a sweeter pie, consider adding a pinch of nutmeg or cinnamon to the filling. If you don't have margarine, unsalted butter can be used as a substitute for a richer flavor. Ensure the squash is well-drained to prevent a watery filling. This squash pie can also be made with a gluten-free flour blend if you're looking for gluten-free options.
Serving Suggestions
Serve the squash pie slightly warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a side of herb butter-spread bread for a comforting meal. Consider serving it alongside a fresh salad dressed with Parmesan dressing for a light, balanced meal.
Storage & Reheating
Store any leftover squash pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F until warmed through, about 15-20 minutes. Alternatively, you can warm individual slices in the microwave for 30-45 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Sarah Brown'S Squash Pie contains roughly 657 calories, with 14g protein, 124g carbohydrates, and 13g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (28% of the Daily Value), and iron (28% of the Daily Value), and a good source of potassium and calcium. It also contributes 7g 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 grated squash, but be sure to thaw it completely and drain any excess moisture before adding it to the pie filling. This will help maintain the proper texture and prevent a soggy pie.
What type of pie crust works best?
A standard pie crust works well, but you can also use a graham cracker crust for a different flavor profile. If you're looking for a gluten-free option, a gluten-free pie crust can also be a great alternative.
How can I tell when the pie is done baking?
The pie is done when the filling is set and slightly firm to the touch, and a toothpick inserted into the center comes out clean. It may still have a slight jiggle, but it will firm up as it cools.
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).