Yellow Summer Squash Pie
A light and creamy summer squash pie with sweet and nutmeg-spiced filling, perfect for showcasing fresh squash and delightful as a dessert or brunch option.
Ingredients
Instructions
- Beat the egg well and add it to the grated squash.
- Mix the flour, sugar, and salt together.
- Add the dry mixture to the squash and egg mixture.
- Mix everything well until combined.
- Add the milk and stir until smooth.
- Pour the mixture into an unbaked pie shell.
- Sprinkle the top with nutmeg.
- Bake at 425°F for 40 minutes.
Tips & Substitutions
For a sweeter flavor, consider adding a touch of vanilla extract or cinnamon to the batter. If you don't have fresh squash, you can use frozen grated squash—just make sure to thaw and drain it well to remove excess moisture. Additionally, you can substitute the milk with almond or oat milk for a dairy-free version. This pie is a delightful twist on traditional American recipes.
Serving Suggestions
Serve this Yellow Summer Squash Pie warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert. For a light meal, consider serving it alongside a fresh salad or alongside Broccoli-Cauliflower Bake Dish to create a lovely vegetarian dinner.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate for up to three days. When ready to enjoy, reheat slices in the oven at 350°F for about 10-15 minutes, or until warmed through. This helps maintain the pie's texture without making it soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Yellow Summer Squash Pie contains roughly 246 calories, with 6g protein, 51g carbohydrates, and 2g fat. It is a good source of iron (15% of the Daily Value) and protein (12% 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 other types of squash instead of summer squash?
Yes, you can substitute zucchini or even butternut squash for a different flavor profile. Just ensure the squash is grated and excess moisture is removed to maintain the pie's texture.
Is it possible to make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and refrigerate it until you're ready to bake. Just remember to adjust the baking time if the mixture is chilled. This is great for planning ahead for gatherings.
What can I serve with this pie?
This pie is versatile and can be served as a dessert or a side dish. For a dessert, consider pairing it with ice cream or whipped cream. For a savory twist, serve it alongside a green salad or incorporate it into a brunch spread with other vegetarian recipes.
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).