Squash Custard Pie
A smooth, flavorful squash custard pie with a hint of lemon or coconut, perfect for fall gatherings or as a comforting dessert for any season.
Ingredients
Instructions
- Cream butter and sugar together.
- Beat in eggs one at a time until well combined.
- Add grated raw squash, flour, and flavoring; mix well.
- Pour the mixture into an unbaked pie shell.
- Bake at 350°F for 20 to 30 minutes until set in the middle.
- For a better crust, bake the pie crust for a few minutes before filling.
Tips & Substitutions
For a creamier texture, consider using melted butter instead of margarine. If you don't have fresh squash, canned squash can be a suitable substitute; just ensure it's well-drained. Additionally, experimenting with different flavorings like almond or vanilla can add a unique twist to your custard pie. For the crust, pre-baking it for a few minutes will help prevent sogginess, ensuring a flaky finish.
Serving Suggestions
Serve the Squash Custard Pie chilled or at room temperature, topped with a dollop of whipped cream for added richness. It pairs beautifully with a fresh fruit salad or a scoop of vanilla ice cream. For a delightful brunch option, consider serving it alongside Red Apple Inn Rolls(From Heber Springs) to complement the sweet and savory flavors.
Storage & Reheating
Store leftover Squash Custard Pie in the refrigerator, covered with plastic wrap or in an airtight container. It should stay fresh for up to 3 days. To reheat, place a slice in the microwave for about 20-30 seconds or warm it gently in the oven at 300°F until heated through, taking care not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Custard Pie contains roughly 232 calories, with 6g protein, 34g carbohydrates, and 9g fat. It is a good source of protein (12% of the Daily Value), iron (12% of the Daily Value), and dietary fiber (10% of the Daily Value). It also contributes 3g 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 other types of squash for this recipe?
Yes, while the recipe calls for raw squash, you can experiment with other varieties like zucchini or yellow squash. Just make sure to grate them finely and adjust cooking time if needed, as denser squashes may require a slightly longer bake time.
How can I tell when the pie is done baking?
The pie is done when the center is set and no longer jiggly. A toothpick inserted into the middle should come out clean or with a few moist crumbs. Keep an eye on the edges to prevent over-browning.
Is this pie suitable for freezing?
Yes, you can freeze the Squash Custard Pie. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving, and reheat it in the oven to maintain the crust's 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).