Squash That Tastes Like Pumpkin Pie Recipes

BETTER THAN PUMPKIN PIE

Better Than Pumpkin Pie image

Looks like pumpkin, tastes like pumpkin, but it's butternut squash!

Provided by Barbara

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 1h10m

Yield 8

Number Of Ingredients 11

Ingredients

1 ½ cups peeled and cubed butternut squash
1 cup lightly packed brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
1 pinch ground nutmeg
1 (9 inch) unbaked pie shell

Steps:

Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
Preheat oven to 350 degrees F (175 degrees C).
In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

Nutrition Facts : Calories 249 calories, Carbohydrate 36.2 g, Cholesterol 32.4 mg, Fat 10.2 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 188.5 mg, Sugar 21.4 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

Ingredients

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!

PUMPKIN (BUTTERNUT SQUASH) PIE

Pumpkin (Butternut Squash) Pie image

This recipe tastes like pumpkin pie, but is made with butternut squash, a sweeter gourd. It has a delicious oatmeal crust. I first made this recipe with my dad at thanksgiving. It was a big hit because everyone thought it was pumpkin. The recipe comes from "The Natural Gourmet" cookbook by Colbin

Provided by 1004968

Categories Pie

Time 1h45m

Yield 1 9 inch pie, 12 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups rolled oats
1/2 cup brown rice flour
1/2 cup chopped almonds
1/3 cup vegetable oil
3 tablespoons maple syrup
1/4 cup water
1 pinch salt
3 lbs butternut squash
3 eggs
1/2 cup maple syrup
1 pinch salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

preheat oven to 400°F cut the squash in half and place face down on a cookie sheet. bake 45-50 min until tender. let cool. scoop out seeds and trash. take out the pulp and set aside (should be about 3 cups).
In the meantime make the crust.- oil a 9 inch pie plate. In a bowl mix the oats, brown rice flour, and almonds. in another bowl mix the oil maple syrup, salt, and water. mix the wet ingredients into the dry ones.
place mixture into the pie dish and press up the sides of the pie plate. Bake for 5-7 min in the same oven as the squash. do not let brown.
make the filling- mix the squash, eggs, maple syrup, salt, and spices in a food processor until smooth (works well in a blender in small batches).
pour filling into pie crust and bake for 15 min at 400F then reduce the temp to 375 for 30 min or until set.
let pie cool at room temp and then chill in fridge.

Nutrition Facts : Calories 269.2, Fat 11.3, SaturatedFat 1.6, Cholesterol 52.9, Sodium 70.2, Carbohydrate 38.9, Fiber 4.4, Sugar 14.1, Protein 6.1

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

Ingredients

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.

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