Stockpile Recipe: Squash Pie

We have a lot of squash left in the garage, and some are frozen and getting mushy. Sooooo hubby made squash soup and then found me a recipe for Squash Pie (hubby’s the cook, I am the baker).

Now since I am not hubby, I actually followed the directions fairly closely – minus the salt and the cooking time. I have NO idea how accurate the oven originally used in the recipe was, but mine is completely accurate and I only cooked the pie for the first 10 minutes on 450º and then 30 minutes on 300º instead of the 45 minutes recommended in the original recipe. I have reflected my changes below. I also used a food processor instead of a mix master.

This pie is very creamy and could be cooked in a custard pan as more of a thick pudding if you wanted to forgo the crust.

Squash Pie

• 1 cup cooked mashed squash (any yellow or orange)
• 1 cup evaporated milk
• 3 beaten eggs
• 1/4 cup rum (I used pumpkin spice liquor)
• 1 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger

Heat oven to 450º

• Line a 9″ pie plate with a pie crust
• Mix together all ingredients
• Pour into prepared pie crust
• Bake at 450º for 10 minutes
• Reduce heat to 300º, bake for an additional 30 minutes or until pie is done

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