Pumpkin (or Other Squash) Pie
Servings: 8
Calories: 358kcal
You can use pumpkin for this recipe, but try another orange-flesh squash, like Butternut, Hubbard or Banana. Banana Squash is our family's favorite! Remember that any orange-flesh squash makes better pumpkin pie than pumpkin does.
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Ingredients
- 2 Eggs slightly beaten
- 2 cups pumpkin or other squash (1 pound)
- ¾ cup sugar
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves
- 1½ cups evaporated milk (13-oz can)
- 1 9-inch pie shell unbaked
- 1 cup whipping cream whipped
Instructions
- Combine ingredients and mix well.
- Pour into pie shell.
- Bake at 425℉ for 15 minutes.
- Reduce heat to 350℉ and bake for 45 minutes.
- Cool and serve with whipped cream.
Notes
One year, a neighbor gifted our family a huge Banana Squash. We'd never used one before. My mom didn't even know what to do with it. She cut it open and saw that it looked a lot like pumpkin. So she cooked it, pureed it, and tried using it in place of pumpkin in pumpkin pies. We have never gone back! Give it a try yourself!
Nutrition
Calories: 358kcal | Carbohydrates: 37g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 88mg | Sodium: 307mg | Potassium: 308mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3079IU | Vitamin C: 4mg | Calcium: 162mg | Iron: 1mg
From our Sage and Plow family to yours.