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Squash Custard Pie

Name: Squash Custard Pie
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8 servings.
Ingredients: 1 cup sugar; 1 cup mashed cooked winter squash; 1 cup heavy whipping cream; 3 large eggs, lightly beaten; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; Dash salt; 1 unbaked pastry shell; Whipped cream or topping or garnish

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Total Time

Prep: 10 min. + chilling Bake: 55 min. + cooling

Makes

8 servings

Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. —Mary Kelly, Hopland, California

Squash Custard Pie Recipe photo by Taste of Home

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Ingredients

1 cup sugar
1 cup mashed cooked winter squash
1 cup heavy whipping cream
3 large eggs, lightly beaten
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
1 unbaked pastry shell
Whipped cream or topping or garnish

Directions

In a bowl, combine the first 8 ingredients.
Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream.

Nutrition Facts

1 slice: 361 calories, 20g fat (10g saturated fat), 125mg cholesterol, 154mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 4g protein.

Squash Custard Pie

Total Time

Makes

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