Squash And Raisin Pie
A warm, comforting squash and raisin pie with walnuts and cinnamon, perfect for fall gatherings or a hearty dessert that combines sweet and nutty flavors.
Ingredients
Instructions
- Prick the bottom and sides of the unbaked pie shell.
- Bake in a 400°F oven until golden.
- Ensure the squash is mashed.
- Mix the cooked squash with butter, raisins, chopped walnuts, brown sugar, and cinnamon.
- Pour the mixture into the hot pie shell.
- Dust with cinnamon and serve.
Tips & Substitutions
For a creamier filling, consider adding a splash of cream or milk to the squash mixture. If you prefer a nuttier flavor, you can substitute pecans for walnuts. For a gluten-free option, use a gluten-free pie crust. Ensure the squash is fully cooked and well-mashed to create a smooth consistency. Also, you can try adding a pinch of nutmeg for extra warmth, which pairs beautifully with cinnamon.
Serving Suggestions
This Squash and Raisin Pie makes a delightful dessert on its own, but it can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. Pair it with a warm beverage like spiced chai or apple cider for a cozy treat. It’s a unique addition to holiday gatherings or a comforting end to any fall meal.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30-60 seconds or warm the entire pie in a preheated oven at 350°F for about 15-20 minutes until heated through. Allow it to cool slightly before serving to enhance the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Squash And Raisin Pie contains roughly 736 calories, with 4g protein, 168g carbohydrates, and 9g fat. It is a good source of calcium (13% of the Daily Value) and iron (10% 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 canned squash instead of fresh?
Yes, you can use canned pumpkin or squash puree as a time-saver, but ensure it is pure without added sugars or spices. Use about 2 cups of canned puree to replace the 5 cups of cooked squash. Adjust the sugar and spices accordingly, as canned varieties can vary in flavor.
What can I substitute for raisins?
If you prefer not to use raisins, consider substituting dried cranberries or chopped dates for a similar sweetness and texture. You can also try dried apricots or figs, which will add a unique flavor twist to the pie.
How can I make the pie more festive?
To enhance the festive appeal, top the pie with a sprinkle of chopped nuts and a drizzle of maple syrup before serving. You can also add decorative pie crust cutouts on top or serve alongside a spiced whipped cream, which adds a seasonal touch to this delightful dessert.
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).