Does anyone have a tried and true recipe for pie, substituting squash for pumpkin?
If you are talking about substituting butternut or acorn squash of the pumpkin, you can use any recipe for a pumpkin pie that you like. If you are cooking the squash yourself, just make sure that you mash it up real well or puree it in a blender or food processor.
A lot of folks like the recipe on the back of the Libby's canned pumpkin. But your pie made from freshly cooked squash is going to taste way better than canned pumpkin! I would use 2 cups of your cooked and pureed squash. One ounce is not going to make a whole lot of difference.
LIBBY'SÃÂ® Famous Pumpkin Pie
This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'SÃÂ® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.
* 3/4 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 large eggs
* 1 can (15 oz.) LIBBY'SÃÂ® 100% Pure Pumpkin or 2 cups cooked and pureed winter squash
* 1 can (12 fl. oz.) NESTLÃÂÃÂ® CARNATIONÃÂ® Evaporated Milk
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
* Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425ÃÂ° F oven for 15 minutes. Reduce temperature to 350ÃÂ° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Thank you Theresa. I tried it today and my hubby thought it was good.