Grandma Darcys Squash Pie Food

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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 :

GRANDMA WILLIAMS'S SQUASH PIE



Grandma Williams's Squash Pie image

"This year my grandma and I clocked more laughs and tears on the phone than ever. If I had it my way, our chats would happen in person while eating homemade pie or cake, with plenty of grandma hugs for dessert. Her empowering stories about growing up in Fayetteville, NC, make me dream bigger and run toward the work. She still won't video-chat, but this year she went old school by writing and mailing a letter to me. (Thank you, US Postal Service workers!) I wish I could bake one of her famous pies for all of you, especially this lemony custard-like squash pie. Grandma breaks all the rules when she makes it and everything comes out fine!" says Sunny.

Provided by Sunny Anderson

Categories     dessert

Time 1h25m

Yield Three 9-inch squash pies

Number Of Ingredients 7

6 medium yellow squash, sliced into 1-inch-thick rounds
1 stick unsalted butter, at room temperature
1/2 cup all-purpose flour
1 cup sugar
1 tablespoon lemon extract
3 large eggs
3 9-inch prepared pie shells, defrosted if frozen, or 3 rounds refrigerated pie dough

Steps:

  • Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, about 20 minutes. Drain in a fine-mesh sieve and press the squash with the back of a spoon to remove the excess water.
  • Preheat the oven to 350 ̊ F. Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs. Blend until smooth. Evenly divide the filling among the pie shells. (If using refrigerated pie dough instead of frozen crusts, ease into three 9-inch pie pans and crimp the edges before filling.)
  • Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing.

GRANDMA WILLIAMS' SQUASH PIE



Grandma Williams' Squash Pie image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 3 pies

Number Of Ingredients 7

6 medium yellow squash, sliced
1 stick unsalted butter
1/2 cup all-purpose flour
1 cup sugar
1 tablespoon lemon extract
3 eggs
Three 9-inch prepared frozen pie shells, defrosted

Steps:

  • Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.
  • Preheat the oven to 350 degrees F.
  • Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.
  • Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.

SWEET BUTTERNUT SQUASH PIE



Sweet Butternut Squash Pie image

My grandma Nantz always made this squash pie instead of pumpkin. It has a lighter, almost custard-like flavor and consistency. I like to eat leftover for breakfast! Top with whipped cream for the ultimate taste treat.

Provided by Lisa Crawford

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 55m

Yield 8

Number Of Ingredients 7

1 unbaked 9-inch pie crust
1 cup white sugar
1 cup mashed, cooked butternut squash
1 cup milk
2 eggs, beaten
¾ teaspoon ground cinnamon
½ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.
  • Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.
  • Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 39.6 g, Cholesterol 48.9 mg, Fat 9.3 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 293.3 mg, Sugar 27 g

GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE



Grandma's Sweet Hubbard Squash Custard Pie image

This recipe was handed down from my Grandma. I have tweaked it to spice it up some! It is a unique addition to any Thanksgiving celebration and holds its own against pumpkin pie any day!

Provided by Colleen Mitchell

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h35m

Yield 8

Number Of Ingredients 8

2 ½ pounds hubbard squash - cut into chunks and seeds removed
½ cup firmly packed dark brown sugar
3 large eggs
½ cup heavy cream
1 ½ teaspoons apple pie spice
½ teaspoon salt
2 tablespoons salted butter, softened
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
  • Reduce temperature setting on oven to 375 degrees F (190 degrees C).
  • Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
  • Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 36.9 g, Cholesterol 97.8 mg, Fat 18.4 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.8 g, Sodium 328.4 mg, Sugar 13.5 g

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