Grandma’s Squash Pie

Name: Grandma’s Squash Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8 servings
Ingredients: 2 cups mashed cooked winter squash; 1/3 cup packed brown sugar; 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice; 1/2 teaspoon ground nutmeg; 2 large eggs, separated; 1 can (14 ounces) sweetened condensed milk; 1 unbaked pastry shell (9 inches)

Total Time Prep: 20 min. Bake: 45 min. + cooling

Yield 6-8 servings

Test Kitchen Approved

Like my Grandma Bessie did, I grow my own squash, cook it, then freeze it in two-cup portions to use in this recipe. It rivals any pumpkin pie!

Ingredients

2 cups mashed cooked winter squash
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
2 large eggs, separated
1 can (14 ounces) sweetened condensed milk
1 unbaked pastry shell (9 inches)

Directions

In a bowl, combine the first 5 ingredients. Whisk in egg yolks and milk. In a small bowl, beat egg whites until stiff peaks form; gently fold into squash mixture. Pour into pastry shell.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts

1 piece: 358 calories, 13g fat (6g saturated fat), 75mg cholesterol, 184mg sodium, 56g carbohydrate (40g sugars, 2g fiber), 7g protein.

Like my Grandma Bessie did, I grow my own squash, cook it, then freeze it in two-cup portions to use in this recipe. It rivals any pumpkin pie!

Recipe Creator