Squash Pie

“I was really impressed with this recipe. I had never heard of squash pie or thought of substituting squash for pumpkin in one of my all time favorite pies.I am over flowing with squash and some of it was starting to go soft, this recipe was a great way to use it.It tasted amazing hot and I’m looking forward to trying it cold for lunch.I used two small, two large (not all of which was usable), and 1 medium squash.Afther throwing them in the food processor, that made about 1 1/2 cups.”

“We love our squash pie and this was great.I made without the rum as we like it better that way.Very easy recipe and so good tasting!”

“This is a very good pie, and quite easy, if time consuming to prepare.I think that next time, though, I will leave out the rum because the flavor is too strong for my liking.”

“I used butternut squash.About 3/4 of a pound made 1 cup of squished squash.The rest of the 3 pound squash was made into soup (see Zaar Recipe #17987).It did not have the same “bite” as pumpkin pie.Tasted Great, was enjoyed by all.Thanks for a wonderful recipe.I may try this with acorn squash next time!”

“I am going to try this recipe because I was given a very large orange banana squash, and was told to make pies out of it.I was not sure how to do it, now I know.I think I will can the part that I do not use in a pie just like I would can pumpkin.I read a recipe tonight on how to do that as well.This site is wonderful.Thanks for sharing your recipe.”

“Really really good, just like mom used to make! I used brown sugar and left out the rum. I also sprinkled the top with a bit of cinnamon sugar before baking. Everyone thought it was better than pumpkin pie. Thanks wildheart, I know I’ll be making this again.”

“This was very good.I used brown sugar and rum extract.My DH said that it was superb.”

“I like this pie.The flavor & texture reminds me of egg custard. I tried one version with the Fat Free evaporated milk, and one with regular evaporated milk and could not tell a difference in the flavor.”