Yellow Squash Pie
A sweet, creamy yellow squash pie with a hint of vanilla and lemon, perfect for summer gatherings and squash lovers seeking a unique dessert experience.
Ingredients
Instructions
- Mix all ingredients together well.
- Pour the mixture into two unbaked pie shells.
- Bake at 350°F until the pie is done.
Tips & Substitutions
For a lighter version, consider reducing the sugar or using a sugar substitute. You can also swap half the butter for unsweetened applesauce to cut down on fat. If you prefer a spiced flavor, add a teaspoon of cinnamon or nutmeg. Ensure the squash is well-drained to prevent a watery pie. This recipe is a great way to use up summer squash, making it a fantastic addition to your vegetarian recipes.
Serving Suggestions
Serve yellow squash pie warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a side of fresh fruit salad or a light salad with citrus vinaigrette. This pie also makes a lovely dessert after a hearty meal, perfect for family gatherings or potlucks.
Storage & Reheating
Store leftover yellow squash pie in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. You can also warm individual pieces in the microwave for about 30 seconds. Be sure to cover with a damp paper towel to maintain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Yellow Squash Pie contains roughly 333 calories, with 3g protein, 42g carbohydrates, and 2g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of 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 frozen squash for this recipe?
Yes, you can use frozen squash, but make sure it is fully thawed and drained before mashing. Frozen squash may have more moisture, so draining it well is essential to prevent a soggy pie.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and refrigerate it before baking. Just cover it tightly to prevent drying out. Bake it the day you plan to serve it for the best texture.
What can I substitute for eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg). This will help bind the ingredients together while keeping the pie moist.
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).