Crustless Acorn Squash Pie Recipes

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GRANDMA DARCY'S SQUASH PIE



Grandma Darcy's Squash Pie image

Grandma Darcy gave me this recipe many years ago. Since then we always have her squash pie on Thanksgiving instead of pumpkin, and like it much better!

Provided by Heidi Darcy

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 50m

Yield 12

Number Of Ingredients 9

1 (9 inch) pie crust pastry
1 (12 ounce) can evaporated milk
1 cup cooked acorn squash
½ cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
  • Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
  • Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.8 g, Cholesterol 39.2 mg, Fat 8 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 219.8 mg, Sugar 20.2 g

ACORN SQUASH QUICHE



Acorn Squash Quiche image

This is an easy quiche, sweet and delicious. You could add cream to make it a true quiche. When you cook any squash, it is leisure time. There is no need to watch the oven too closely. You can use chicken instead of turkey if desired.

Provided by Victoria

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h35m

Yield 6

Number Of Ingredients 6

2 acorn squash
1 red onion, chopped
1 cup chopped cooked turkey
4 eggs
1 tablespoon pumpkin pie spice
salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place squash on a baking sheet. Grease a pie dish.
  • Bake squash in the preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Cool squash until able to touch, about 15 minutes; cut in half, remove seeds, and scoop meat into a bowl.
  • Mix squash, onion, turkey, eggs, pumpkin pie spice, and salt together in a bowl until smooth; pour into prepared pie dish.
  • Bake in the oven until edges become lighter in color and middle is set, 35 to 45 minutes.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 20 g, Cholesterol 141.7 mg, Fat 4.8 g, Fiber 2.9 g, Protein 12.6 g, SaturatedFat 1.5 g, Sodium 69.2 mg, Sugar 4.8 g

CRUSTLESS ACORN SQUASH PIE



Crustless Acorn Squash Pie image

From a blog and adapted for a gluten-free crowd. It was a hit! Even the kids liked it and preferred it over the crust pie.

Provided by TrebleChef

Categories     Pie

Time 2h20m

Yield 1 10 inch pie, 12 serving(s)

Number Of Ingredients 12

1 large acorn squash or 2 small acorn squash
1 tablespoon butter
1 cup evaporated milk
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/4 teaspoon clove
1 pinch salt
1 fuji apples or 1 gala apples

Steps:

  • Preheat your oven to 375 degrees.
  • Cut the acorn squash in half lengthwise and scoop the seeds out with a spoon (I had to cook it for awhile first to be able to cut it)
  • Place in a baking dish and add two cups of water.
  • Bake the squash for one hour, or until it is very tender when you poke it with a fork.
  • Scoop the squash out of it's skin into a food processor (I used a Vitamix) Puree until very smooth.
  • Add to the mixer: the squash, eggs, evaporated milk, sugar, vanilla extract, and spices and mix well.
  • Peel and cut the apple into 1/4 inch slices. Arrange them in a circle around the bottom of a well-buttered glass pie dish.
  • Pour the filling over the apples until it almost reaches the top of the pie dish (You can fill it to the brim - it shrinks when baking instead of expanding). .
  • Bake for 1 hour or until a knife comes out clean.
  • Let the pie cool for about twenty minutes before serving or chill and serve cold.
  • Serve with fresh whipped cream or ice cream.

Nutrition Facts : Calories 143.7, Fat 3.9, SaturatedFat 2, Cholesterol 55.1, Sodium 63, Carbohydrate 25.1, Fiber 1.1, Sugar 18.3, Protein 3.4

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 :

NEW ENGLAND SQUASH PIE



New England Squash Pie image

As a transplanted New Englander, I have been unable to find squash pie filling here in Florida. Squash pie has a much more delicate flavor than pumpkin pie and is my husband's favorite pie. I usually cook up a big squash and package it in 2 cup containers to put in the freezer. If you use skim milk, 1/8 of a crustless pie is...

Provided by Susan Beauregard

Categories     Pies

Time 1h30m

Number Of Ingredients 9

2 c butternut squash
1/2 c sugar
1/2 tsp salt
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
2 eggs
1 1/2 c milk
1 unbaked pie shell

Steps:

  • 1. Cook fresh or frozen squash. Put it through a food mill to make it smooth. Put a coffee filter into a sieve and put the squash in it. Let it drain until no liquid comes out.
  • 2. Measure 2 cups of squash and add sugar and spices. Mix well. Add the eggs and mix. Using a whisk, blend in the milk. (If you want a richer filling, substitute cream for some of the milk. For the diet conscious, use skim milk.)
  • 3. Pour into an unbaked pie shell. Bake at 425 for 20 minutes. Then lower the temperature to 375 and continue baking for 45 minutes or until a shape knife inserted into the filling comes out clean.

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