Squash Pie(Makes 2 Pies)
Squash pie offers a creamy, sweet dessert with a subtle vegetable flavor, perfect for showcasing seasonal zucchini. Its smooth filling is complemented by vanilla and cinnamon, making it a comforting treat for family gatherings or holiday dinners. Ideal for those who enjoy fruity, custard-like pies with a nutritious twist.
Ingredients
Instructions
- Peel and seed the squash. Dice into pieces. Cook in salted water until soft and tender. Drain off water.
- Puree the squash or beat with a mixer.
- Mix flour and sugar together. Add to the squash mixture. Beat on low speed.
- Add eggs, milk, evaporated milk, and vanilla; mix well.
- Pour the mixture into unbaked pie shells.
- Sprinkle with cinnamon.
- Bake at 350°F for 1 hour or until set.
Tips & Substitutions
For a smoother texture, ensure the squash is well-pureed before mixing. If you don't have evaporated milk, you can substitute with additional regular milk or a mix of milk and cream. For added flavor, consider incorporating a pinch of nutmeg or using brown sugar instead of white. This pie is versatile; feel free to experiment with spices like cinnamon or ginger to enhance its flavor profile.
Serving Suggestions
Serve the squash pie warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream adds a delightful touch. This dish pairs beautifully with a side of fresh fruit or a light salad for a refreshing contrast. For a festive option, consider serving it alongside Hot Brandied Fruit to create a seasonal dessert spread.
Storage & Reheating
Allow the pies to cool completely before storing. Wrap them tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. Alternatively, individual slices can be microwaved for about 30 seconds to 1 minute.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Pie(Makes 2 Pies) contains roughly 1022 calories, with 18g protein, 169g carbohydrates, and 17g fat. It is an excellent source of iron (48% of the Daily Value), protein (35% of the Daily Value), and calcium (30% of the Daily Value), and a good source of vitamin C and dietary fiber. It also contributes 4g 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 pie?
Yes, you can substitute zucchini with other squash varieties like yellow squash or even pumpkin for a different flavor. Just ensure the squash is cooked until tender for the best texture in the pie.
What can I do if the pie doesn't set properly?
If your pie doesn’t set after baking, it may need additional time in the oven. Check for doneness by inserting a knife in the center; it should come out clean. If it's still too soft, bake for an additional 5-10 minutes.
Is it possible to make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. Just bake it, let it cool, then store it in the refrigerator. It can also be frozen for up to 2 months; just ensure it is well-wrapped before freezing.
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).