Dreamy's Delights

It's all about the food!

Squash Pie

on November 21, 2012

This recipe has been in my family for I don’t know how long. I know my grandmother made it, my mom makes it, and I make it. (Plus my sister and at least one of my brothers lol) The title is squash pie but today I used pumpkin. Any hard winter squash will work, pumpkin, butternut, kershaw, banana, etc. Squash has a milder flavor but pumpkin was on sale and I had a budget. Being the cook I am, I cooked my pumpkin from scratch as opposed to opening a can. It is perfectly ok to open a can of pumpkin and use that. Canned pumpkin is probably smoother and moister than freshly cooked pumpkin unless you puree it in a food processor or blender. All that said, here’s the recipe.


1 10″ unbaked pie crust

2 cups mashed cooked squash (or pumpkin) cooled

1 can evaporated milk (12 oz)

2 eggs (3 eggs if the squash is really thick)

1/2 cup white sugar

1/2 cup brown sugar (in place of the white and brown sugar, you can use 3/4 cup honey)

1 1/4 tsp cinnamon

1/2 tsp ginger

1/2 tsp ground cloves

1/2 tsp salt

1/4 tsp ginger

Preheat oven to 425F.

Use one egg white to coat the inside of the pie crust and dump the rest into the mixing bowl. The egg white helps keep the crust from getting soggy.

Mix all the ingredients together in a mixing bowl until smooth. Pour into pie pan. Bake at 425 for 15 minutes. Reduce heat to 350F and bake for another 50-55 minutes.

I doubled the recipe and used a total of six eggs because my pumpkin was really thick. I’m not sure if it was the pie crusts or the batter but I managed to get three pies out of a doubled recipe. Normally it only makes two pies plus a bit to cook in a dish as a custard.

I’ve agreed that the boys can have a slice of pie tonight because they were nice enough to bring me pizza for dinner and Jene has been keeping the kitchen clean while I cook.

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