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|Recipe name||Squash Pie|
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|Number of servings|
|Time required||15m prep 45m cook|
|Ingredients||Pastry for a one-crust, 9-inch pie|
2 cups cooked squash or pumpkin
2 cups milk
2 eggs, beaten slightly
1 tsp salt
1-1/2 tbsp flour
1-1/4 cups white sugar
Nutmeg or cinnamon
|Directions||The original recipe (see Notes) calls for boiling the squash and the rubbing through a colander or ricer to liquify it. |
Alternative squash cooking instructions are to roast in a 350 degree oven for about 20 minutes (cut the squash in half, remove seeds, put in a baking dish cut side down with 1 cm of water in the bottom, cook till pumpkin is soft, can even go longer and brown it for a more earthy roasted taste).
I use a blender (immersion blender) to blend it all together and pour the resulting sloppy mixture into the pie shell.
Bake at 350 for 40-45 minutes until set (shake the rack/pan and see if it's still liquid in the middle)
|Notes||If using pumpkin, use less sugar and milk (one cup sugar, a cup or less of milk). Pumpkin can also use ginger (1/4 tsp) and ground clove (pinch) added for that pumpkin spice we all know so well.|
Pie will sometimes crack when it cools, don't worry about that. I like to wait until it browns a bit on the top to know it's done all the way through.
Original Schmecks instructions:
Mother would cut the squash into long slices, peel the segments, cut them into pieces 1/2 inch thick and cook them till they were soft. She'd rub the cooked squash through a colander-(till ricers were invented and she got one). It would have been so much easier for her if she'd baked it in the oven till it was soft and then scooped it out and mashed it - but Mother's grandmother had always boiled it so Mother boiled it too. Work was revered in those days. When the squash was slightly cooled she added the sugar, flour, salt and eggs, then gradually the milk. She poured the mixture into the unbaked pie shell, sprinkled the top with cinnamon and a bit of nutmeg, then baked it at 350 degrees for 40 minutes till it was set. I wish I could have a piece right this minute.
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