Squash Pie With Nuts
A warm, spiced squash pie with nuts and cinnamon, perfect for cozy gatherings or holiday desserts, offering rich flavors and a comforting texture.
Ingredients
Instructions
- Mix cooked squash, chopped nuts, sugar, eggs, butter, ginger, cinnamon, hot milk, and allspice well in a bowl.
- Pour the mixture into an 8 to 9-inch pie crust.
- Bake at 400°F for 15 minutes.
- Lower the oven temperature to 325°F and bake for an additional 45 minutes or until a knife inserted in the center comes out clean.
- Serve hot or cold, optionally topped with whipped cream or Cool Whip.
Tips & Substitutions
For a nuttier flavor, consider using pecans or walnuts instead of the standard chopped nuts. If you prefer a sweeter pie, you can increase the sugar to 1 cup, or substitute with brown sugar for added depth. Make sure the squash is well-drained to prevent the filling from being too watery. If you don't have fresh ginger, ground ginger can be used as a substitute.
Serving Suggestions
This Squash Pie pairs beautifully with whipped cream or Cool Whip for a delightful finish. Consider serving it alongside a fresh fruit salad or a scoop of vanilla ice cream to complement the flavors. For a cozy meal, serve it with a warm bowl of soup, like Buffalo Bisque Cheese Pie, to round out your dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for about 30 seconds or place the whole pie in a preheated oven at 350°F for about 15 minutes until heated through. This pie can also be enjoyed chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Pie With Nuts contains roughly 307 calories, with 5g protein, 63g carbohydrates, and 9g fat. It is an excellent source of vitamin C (37% of the Daily Value), dietary fiber (36% of the Daily Value), and calcium (24% of the Daily Value), and a good source of iron and potassium. It also contributes 10g 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 canned squash instead of cooked fresh squash?
Yes, canned squash can be used as a convenient substitute. Make sure to drain it well to avoid excess moisture in the pie filling. This will help achieve the desired texture and consistency for your pie.
What type of nuts work best for this pie?
Pecans and walnuts are excellent choices due to their rich flavors that complement the squash. However, you can also use almonds or hazelnuts if you prefer a different nutty taste. Just ensure they are chopped finely for an even distribution in the filling.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and keep it covered in the refrigerator. Just be sure to let it come to room temperature before serving, or reheat as mentioned to enjoy it warm. This is a great option for holiday gatherings.
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).