Best Squash That Tastes Like Pumpkin Pie Recipes

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BUTTERNUT SQUASH PIE



Butternut Squash Pie image

I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. -Mary Ellen Solesbee, Greer, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1-1/4 cups sugar
4-1/2 teaspoons cornstarch
1 tablespoon ground cinnamon
3 cups mashed cooked butternut squash
1/2 cup butter, softened
2 large eggs
1/4 cup water
3 teaspoons vanilla extract
Whipped cream, optional

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.

Nutrition Facts : Calories 406 calories, Fat 20g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.

GRANDMA'S SQUASH PIE



Grandma's Squash Pie image

Like my Grandma Bessie did, I grow my own squash, cook it, then freeze it in two-cup portions to use in this recipe. It rivals any pumpkin pie!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

2 cups mashed cooked winter squash
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
2 large eggs, separated
1 can (14 ounces) sweetened condensed milk
1 unbaked pastry shell (9 inches)

Steps:

  • In a bowl, combine the first five ingredients. Whisk in egg yolks and milk. In a small bowl, beat egg whites until stiff peaks form; gently fold into squash mixture. Pour into pastry shell. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts :

HUBBARD SQUASH PIE



Hubbard Squash Pie image

Hubbard squash tastes like pumpkin, only heartier. I've made this recipe with butternut squash for a more sophisticated pie.

Provided by Teri K

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 12

Number Of Ingredients 12

2 pounds hubbard squash, unpeeled and cut into large chunks
3 tablespoons melted butter
3 tablespoons firmly packed brown sugar
3 tablespoons orange juice
3 large eggs
½ cup firmly packed brown sugar
½ cup heavy whipping cream
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and arrange squash chunks, flesh-side up, on the baking sheet.
  • Whisk butter, 3 tablespoons brown sugar, and orange juice together in a bowl until smooth; pour over squash and toss to coat.
  • Bake in the preheated oven until the skin is blistery and flesh is tender, about 45 minutes. Scrape flesh from the skin, discarding skin. Blend flesh in the food processor until smooth. Measure 2 cup squash puree, reserving the rest for another use.
  • Lower oven temperature to 375 degrees F (190 degrees C) and move lowest rack to lowest possible position.
  • Blend 2 cups squash puree, eggs, 1/2 cup brown sugar, cream, allspice, cinnamon, ginger, and salt in a blender or using a whisk until mixture is smooth. Press pie crust into a pie plate and pour squash mixture into crust.
  • Bake in the preheated oven until pie is puffed with a small wet spot in the center, 50 to 60 minutes.

Nutrition Facts : Calories 233.8 calories, Carbohydrate 26.7 g, Cholesterol 67.7 mg, Fat 13.2 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 5.8 g, Sodium 225.5 mg, Sugar 12.6 g

PUMPKIN (OR SQUASH!) PIE



Pumpkin (Or Squash!) Pie image

I bought a HUGE white squash at our local farmer's market this weekend; the little old lady selling it told me that I could get "5-6" pies out of it. Well, there was enough squash to make EIGHT PIES! So, I made two and froze the rest of the filling. Anyway, this recipe produces a spectacular pumpkiny custard, and you CAN replace the pumpkin with a mild-flavored squash; simply remove the seeds and rind, cut into chunks and boil until soft. Then puree, and voila--you have what usually comes in the cans! Originally from the Joy of Cooking.

Provided by spatchcock

Categories     Pie

Time 55m

Yield 1 9inch pie

Number Of Ingredients 11

1 (9 inch) pie shells (see my pat-in-the-pan crust, a good and easy pie crust recipe)
2 -3 large eggs (use 2 eggs for a firm custard with pronounced pumpkin flavor, or 3 eggs for a softer, more custardy)
2 cups canned pumpkin or 2 cups squash puree
1 1/2 cups light cream (OR 3/4 c milk and 3/4 heavy cream) or 1 1/2 cups evaporated milk (OR 3/4 c milk and 3/4 heavy cream)
1/2 cup sugar
1/3 firmly packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves or 1/4 teaspoon allspice
1/2 teaspoon salt

Steps:

  • Preheat oven to 375 deg F.
  • Whisk eggs; add rest of ingredients.
  • Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
  • Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
  • Let cool completely on a rack before slicing!
  • Refrigerate for up to one day.
  • Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
  • ENJOY!

BETTER THAN PUMPKIN (USES BUTTERNUT SQUASH) PIE



Better Than Pumpkin (Uses Butternut Squash) Pie image

This looks like pumpkin pie, tastes like pumpkin pie but it is butternut squash. Perfect for those gardeners who grow squash instead of pumpkin. My boys can't tell the difference.

Provided by mary winecoff

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1 cup butternut squash, cooked and well drained
1 cup brown sugar, unpacked
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon clove
1/2 teaspoon ground nutmeg
1 (9 inch) pie crusts

Steps:

  • Preheat oven to 350 degrees.
  • Mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger and nutmeg.
  • Pour into unbaked pie shell.
  • Bake for 50 minutes or until done.

IMPOSSIBLE BUTTERNUT SQUASH PIE (LIKE PUMPKIN)



IMPOSSIBLE BUTTERNUT SQUASH PIE (like pumpkin) image

This is a BUTTERNUT SQUASH PIE. I have been making this pie for years. This pie makes it's own crust, with the help of a blender! A quick & very easy recipe. It won 2nd prize at the Indiana Fair. It is always a winner! Guests think it is the best "pumpkin" pie they ever had! Are they surprised when I tell them it is a squash...

Provided by Nancy J. Patrykus

Categories     Other Snacks

Time 55m

Number Of Ingredients 8

1-3/4 c from package of frozen squash...or your home baked butternut squash, baked & mashed, with nothing added!
1 pkg softened cream cheese, cut up into 14 pieces
1/4 tsp butter flavoring......can use vanilla flavoring
1/2 c sugar
1/2 c original bisquick
1-1/2 tsp pumpkin pie spice
1/2 tsp nutmeg
for serving top the pie......whipping cream and pecan halves....if desired

Steps:

  • 1. pre-heat oven to 350 F. Spray a 9 inch pyrex pie plate with cooking spray. In a blender, place all 7 pie ingredients. Cover and blend on high for about 2 minutes. or until smooth.. Pour into your pie plate. Do not over fill ! Sprinkle a little nutmeg on top. If you have any leftovers...put in a small or individual pie pan. Keep an eye on the smaller pan...as it will be done before the larger pie! ** NOTE: Nice to have the smaller one to taste....tee hee.
  • 2. Bake about 45-50 minutes....until center is dry. Take out and cool on a wire rack, for about an hour or two. Then put in refrigerator at least 2-3 hours before serving. When ready to serve....put dollops of whipped cream on serving pieces... and top with a pecans.......looks so pretty!!!! ENJOY!!!!! I think this was a Pillsbury recipe, from years ago...that I adapted to my taste ...for using squash. Squash seems to have a more delicate, and milder taste than pumpkin. I do hope you will try this recipe... and please let me know....Thank you.

SQUASH THAT TASTES LIKE PUMPKIN PIE



Squash That Tastes Like Pumpkin Pie image

Years ago I tried this recipe from the Taste of home magazine. The cook was Kathleen Cox. The topping of vanilla wafers, brown sugar and butter just puts this over the top yummy. It is so delicious it is a must have for either Thanksgiving or Christmas. If you bring it for a dish for family get togethers you will bring back and...

Provided by Jane Whittaker

Categories     Vegetables

Time 1h50m

Number Of Ingredients 14

3 lb butternut squash, peeled, seeded, and cubed
3/4 c milk
6 Tbsp butter, melted
3 large eggs, beaten
1/2 tsp vanilla
3/4 c sugar
3 Tbsp all purpose flour
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
topping:
1/2 c vanilla wafer crumbs (about 15 wafers)
1/4 c packed brown sugar
2 Tbsp butter, melted

Steps:

  • 1. Butternut squash is kind of tricky to work with. I prick it all over with a fork, and nuke it to get it soft enough to peel and seed, and dice. This can take as long as 8 minutes or so, turning the squash until it softens enough to work with.
  • 2. Peel, halve, scoop out the seeds and dice. Put in a glass bowl with a few tablespoons of water, cover and microwave unti squash is tender.
  • 3. Place squash in a large mixing bowl, and with an electric mixer, beat til smooth.
  • 4. Add milk, butter, eggs and vanilla, mix well.
  • 5. Combine the dry ingredients and add to the wet ones.
  • 6. Spray a 2 quart baking casserole dish with non stick spray, and pour squash mixture in.
  • 7. Cover and bake in a pre heated 350° oven for 45 minutes.
  • 8. Meanwhile, in a small bowl combine the topping ingredients until crumbly.
  • 9. Sprinkle over squash, and bake uncovered for 15 minutes or until heated through.

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