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Winter Squash Pie:
1? hours 10 min prep
6-8 servings 1-2 pies
1 1/2 cups cooked squash or pumpkin
1 cup evaporated milk
3 eggs, beaten
1/4 cup rum
1/2 teaspoon vanilla
3/4 sugar
4 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
pie shells, baked
Wash-peel and cube fresh pumpkin or squash.
steam for one hour.
Drain in a collander for a long time mashing the pumpkin periodically.
This mixture freezes well in zip bags.
In a large bowl combine the squash, milk, eggs, rum and vanilla, mix well.
Stir in the rest of the ingredients.
Pour the batter into the pie shell.
Bake 300 degrees for one hour.
BUTTERNUT SQUASH PIE
1 unbaked pie crust
3/4 cup sugar
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
15 oz. cooked squash (strained)
1 1/2 cups evaporated milk
2 eggs, beaten
Heat oven to 425°F. Place crust in 9-inch pie pan. Combine remaining ingredients. Pour into pan.
Bake 15 minutes; reduce oven temperature to 350°F. Bake 40 - 50 minutes longer.
Store in refrigerator.
SQUASH PIE
1/2 tsp. salt
1 c. sugar
1 1/4 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tbsp. (rounded) flour
10 oz. pkg. frozen squash
2 eggs, beaten
2 c. evaporated milk
1 unbaked 9 inch pie shell
Thaw squash and drain off excess water. In small bowl combine dry ingredients and set aside. In large bowl mix squash, eggs, and milk until well combined. Blend in dry ingredients. Pour mixture into 9 inch pie shell. Bake at 425 degrees for 20 minutes. Reduce temperature to 375 degrees and bake an additional 45 to 50 minutes until done.
hope these help. enjoy.
this one/
Squash Pie
4 cups zucchini or yellow squash, chopped into cubes (can mix the squash if desired)
1 medium onion, chopped
1/2-1 cup butter
1 teaspoon oregano
1 teaspoon basil
salt and pepper
2 eggs, beaten
2 cups mozzarella cheese, shredded
1 (8 ounce) package crescent rolls
1 tablespoon Dijon mustard
Melt butter in skillet. Add squash, onions, salt and pepper, and spices. Cook until tender.
In a small bowl mix together the eggs and the cheese; add to the squash mixture.
Line one 10 inch pie pan or a square pan with the rolled out cresent rolls. Spread 1 tablespoon of dijon mustard on the crust. Pour the squash mixture into the pan.
Bake at 350 degrees for 30 minutes.
Butternut Squash Pie
This butternut squash pie is made with cream and brown sugar and spices.
INGREDIENTS:
crust for a 1-crust 9-inch pie, homemade or purchased
1 butternut squash, about 2 pounds (2 cups mashed)
3 tablespoons melted butter
1 cup whipping cream
3/4 cup brown sugar, firmly packed
3 tablespoons maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
dash ground red pepper
2 large eggs, lightly beaten
Sweetened whipped cream
Ground cinnamon
PREPARATION:
Prepare crust; place crust in a 9-inch deep-dish pieplate; trim and crimp edges. Cover and place in freezer while filling is being prepared.
Cut butternut squash in half lengthwise. Place squash halves, cut sides up, in a shallow baking dish or pan.
Bake, uncovered, at 350° for 50 to 55 minutes or until squash is tender, basting frequently with butter. Let squash cool enough to handle.
Remove and discard squash seeds. Remove squash pulp, discarding shells. Mash pulp. Place 2 cups mashed pulp in a large bowl.
Add 1 cup whipping cream, brown sugar, maple syrup, cinnamon, salt, ginger, allspice, red pepper, and the beaten eggs to mashed squash pulp; whisk until well blended. Pour mixture into prepared pastry shell.
Bake squash pie at 350° for 40 to 50 minutes, or until set in center. (Shield piecrust with strips of aluminum foil to prevent excessive browning, if necessary). Cool completely.
Garnish each serving with a dollop of sweetened whipped cream; sprinkle each dollop with cinnamon.
Yellow Squash Pie
This squash pie is a dessert pie made with cooked summer squash and other ingredients.
INGREDIENTS:
5 medium summer squash, sliced
1/4 cup melted butter or margarine
3/4 cup sugar
1 tablespoon lemon or vanilla extract
1 tablespoon all-purpose flour
2 egg yolks, beaten
dash of salt
baked pie shell, 9-inch
PREPARATION:
Steam squash or cook in a little boiling salted water until tender. Drain squash and mash. Combine butter, sugar, and lemon extract; stir in flour, beaten eggs, and mashed squash. Pour squash mixture into baked pie shell; bake at 375° for 25 minutes, or until firm.