Return to the Recipe Exchange Forum | Post a Follow-Up

LOOKING for: squash pie

Posted by grams33 (My Page) on
Mon, Oct 25, 10 at 13:25

Does anyone have a tried and true recipe for pie, substituting squash for pumpkin?

Follow-Up Postings:

RE: LOOKING for: squash pie

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'S® Famous Pumpkin Pie

15 mins
55 mins
120 mins
8 servings

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® 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'S® 100% Pure Pumpkin or 2 cups cooked and pureed winter squash
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® 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 425° F oven for 15 minutes. Reduce temperature to 350° 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.

RE: LOOKING for: squash pie

Thank you Theresa. I tried it today and my hubby thought it was good.

 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!

Return to the Recipe Exchange Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.

Learn more about in-text links on this page here