Have you made a pumpkin-like pie, using squash? If so can you supply a recipe please.?

Question

Pumpkins are not available right now where I am, but we always have squash. I want it to as like pumpkin pie as possible. Thanks

Answer 1

Any fall type squash would work. Butternut, acorn, hubbard, or turban type squash would work fine it will taste a little different than traditional Pumpkin pie but should do fine. Just use any recipe that calls for fresh pumpkin don't use a recipe that calls for canned .

Answer 2

Here is my recipe for Sweet Potato Pie, but I do sometimes substitute squash

3 sweet potatoes or about 1 lb. squash
1/2 cup butter, softened
1 tablespoon vanilla extract
2 1/2 cups white sugar
1/2 teaspoon ground nutmeg
4 eggs, beaten
3/4 cup evaporated milk
2 (9 inch) unbaked 9 inch pie crusts

DIRECTIONS
Bring a large pot of water to a boil. Add sweet potatoes or squah and cook until tender but still firm, about 30 minutes. Drain, cool, peel and mash. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine sweet potatoes, (or squash) butter, sugar, vanilla and nutmeg. In a small bowl, whisk together the eggs and milk and blend into the sweet potato (or squash) mixture.
Pour into pie shells and bake in preheated oven for 60 minutes, or until done.

Answer 3

I often use squash rather than pumpkin. Try this one:

crust for a 1-crust 9-inch pie, homemade or purchased
1 butternut squash (about 2 pounds - 2 cups mashed)
3 tablespoons melted butter
1 cup whipping cream
3/4 cup brown sugar, firmly packed
3 tablespoons maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
2 large eggs, lightly beaten
Sweetened whipped cream
Ground cinnamon

Prepare crust; place crust in a 9-inch deep-dish pie plate; trim and crimp edges. Cover and place in freezer while filling is being prepared.

Cut butternut squash in half lengthwise. Place squash halves, cut sides up, in a shallow baking dish or pan.

Bake, uncovered, at 350° for 50 to 55 minutes or until squash is tender, basting frequently with butter. Let squash cool enough to handle.

Remove and discard squash seeds. Remove squash pulp, discarding shells. Mash pulp. Place 2 cups mashed pulp in a large bowl.

Add 1 cup whipping cream, brown sugar, maple syrup, cinnamon, salt, ginger, allspice, and the beaten eggs to mashed squash pulp; whisk until well blended. Pour mixture into prepared pastry shell.

Bake squash pie at 350° for 40 to 50 minutes, or until set in center. Cool completely.

Garnish each serving with sweetened whipped cream; sprinkle with cinnamon.

Answer 4

Yes I have made such a pie. Most of the commercial pumpkin pies are made with squash. Go to allrecipes.com for recipes for them.

Answer 5

my mom always makes squash pie, never pumpkin. it is delicious. but she always used canned pie filling for the base and added to it. it is butternut squash. If you wanted to use fresh squash I would buy butternut squash and treat it like you would pumpkin. This link looks like her pie.