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Squash Pie

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  45 Minutes
Total Time:  2 Hours
  12 servings
Try this custard pie with buttercup squash, a sweet, orange-fleshed variety that bakes up luscious, light and surprisingly creamy. Roasted fresh squash has a vibrant color and full flavor, but to save time you can use frozen or canned squash. The pie is best the day it is baked, but much of the preparation can be done in advance. Serve with Ginger Cream.

Make Ahead Tip: Prepare crust through Step 2; wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months (do not thaw before baking).
For Crust:
3/4 cup  whole-wheat pastry flour (see Ingredient Note)
3/4 cup  all-purpose flour
1 tablespoon  sugar
1/4 teaspoon  salt
2 tablespoons  unsalted butter
1/3 cup  almond oil (see Ingredient Note) or canola oil
1/4 teaspoon  distilled white vinegar
3-4 tablespoons  ice water
For Filling:
2 cups  Pureed Roasted Winter squash (see recipe link above)
1 1/2 cups  evaporated low-fat or fat-free milk
1/4 cup  honey
2   large egg yolks, lightly beaten
1   large egg, lightly beaten
1/3 cup  sugar
1 teaspoon  ground cinnamon
1/2 teaspoon  freshly grated nutmeg
1/4 teaspoon  salt

Ingredient Notes: Milled from soft wheat, whole-wheat pastry flour contains less gluten than regular whole-wheat flour. It helps ensure a tender result in baked goods while providing the nutritional benefits of whole grains. It is available in natural-foods stores and large supermarkets. Store it in an airtight container in the refrigerator or freezer.

Almond oil is an unrefined oil pressed from almonds. You can find it in many supermarkets and health-food stores. Store it in the refrigerator.
Other necessary recipes:
Pureed Roasted Winter Squash
Squash Pie Recipe at
To prepare crust: Mix whole-wheat flour, all-purpose flour, 1 tablespoon sugar and 1/4 teaspoon salt in a medium bowl. Using a pastry cutter or two forks, cut in butter until the pieces are roughly the size of peas. Stir in oil and vinegar with a fork, then stir in just enough water so the dough gathers into a ball.

Dust a large piece of wax paper with flour, then turn the dough out onto it. Dust a rolling pin with flour and roll the dough into a 14-inch circle. Invert into a 9-inch pie pan, gently pressing the dough into the bottom of the pan. Trim any uneven edges, leaving 1/2 inch of dough hanging over the rim. Fold the edges under and crimp into a decorative design. Cover with plastic wrap; refrigerate for at least 30 minutes.

Preheat oven to 350°F.

Prick the crust with a fork several times; line with parchment paper and add enough pie weights or dried beans to cover the bottom. Set the pie pan on a baking sheet. Bake until the crust is firm but not colored, about 20 minutes.

Meanwhile, to prepare filling & bake pie: Whisk squash, evaporated milk, honey, egg yolks and egg in a large bowl until smooth. Stir in 1/3 cup sugar, cinnamon, nutmeg and 1/4 teaspoon salt. Pour the filling into the crust (it will be very full). Place the pie pan on the baking sheet.

Bake the pie until the crust edges are nicely browned, about 40 minutes. Cover the edges with foil and continue to bake until a knife inserted into the center comes out clean, 25 to 40 minutes more. Cool the pie on a wire rack before slicing, at least 2 hours.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2009
Nutrition Facts per Serving
Yield:   12 servings
Calories: 225
Fat. Total: 9g
Protein: 6g
Carbohydrates, Total: 36g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 58mg
Sodium: 145mg
% Cal. from Fat: 36%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Kevin Reviewed: 10/16/2013
I enjoyed this pie very much. The condensed fat-free milk made it exceptionally light.
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