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Squash Pie

homemaker

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homemaker Enthusiast
homemaker
Posted

I just whipped up a Squash Pie. I just used a Rice Flour Pie Crust Recipe that I got online and used my regular Squash Pie recipe with condensed milk and canned squash...it was so VERY good.

These are the tips that helped me....

I found that it was easier to double to the crust recipe, and not roll it out...I just patted it in the pie crust pan

I also pre-baked the crust a bit before putting in the squash filling

I also added some sugar to the recipe...it made the pie crust a little sweeter...

It came out amazing!

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JNBunnie1 Community Regular
JNBunnie1
Posted
I just whipped up a Squash Pie. I just used a Rice Flour Pie Crust Recipe that I got online and used my regular Squash Pie recipe with condensed milk and canned squash...it was so VERY good.

These are the tips that helped me....

I found that it was easier to double to the crust recipe, and not roll it out...I just patted it in the pie crust pan

I also pre-baked the crust a bit before putting in the squash filling

I also added some sugar to the recipe...it made the pie crust a little sweeter...

It came out amazing!

Maybe you could share the recipe? There's a bit of a pumpkin shortage in New England this year and I may be subbing squash at Thanksgiving!

summerteeth Enthusiast
summerteeth
Posted

Yep - big pumpkin shortage here in the Midwest, too.

Please share the recipe - squash pie sounds delicious!

homemaker Enthusiast
homemaker
Posted
  • Author
Yep - big pumpkin shortage here in the Midwest, too.

Please share the recipe - squash pie sounds delicious!

I would be glad to...

There are 2 pie crust recipes here...one just below and a shortbread one at the bottom...you can use either....

First I will start with the Pie Crust. Recipe I used.. 9" Pie Crust ONE

1 3/4 cup Rice Flour

1/4 cup Potato Flour (I got this at the health food store)

3/4 cup Butter Crisco shortening...the kind in the can... (It states on Crisco website that it is Gluten Free) You can use Butter, but I haven't tried it with butter yet....

2T Sugar

1/2 tsp salt (I use sea salt)

2 Eggs

Measure flour out into a mixing bowl, then cut in the Crisco with a pastry blender...till no traces of loose rice flour are seen

it will look crumbly....

Take the 2 eggs and crack them into a small bowl and whip them up a bit

Add the eggs to the flour shortening blend and mix well...

You should be able to form a rather large ball...

The original directions said to roll it out...I found that rather impossible SO....

I just patted into into the pan by hand...I found that rather easy to do, and just worked the dough so that

the dough covered the bottom and sides of the pie pan evenly...

I then decided that I should pre bake this a bit, so I pricked the bottom of the pie crust with a fork

and baked it at 375 for about 5-6 minutes or so...it might rise up a bit, but when I took it out, I just pushed it back down...

Then I set it aside and mixed up my filling....

SQUASH OR PUMPKIN PIE FILLING

Pre heat oven to 420 degrees

1 can condensed milk

1 can (16oz) squash or pumpkin (the ones that say only pumpkin or squash as ingredients)

3/4 cup sugar

1/2 t salt

3/4 t ground cinnamon

1/4 t ground cloves

1/2 t ginger

2 eggs

In a large mixing bowl, combine all ingredients and mix until blended

Pour into your prepared pie crust

Place foil around the edges of the pie crust to prevent over browning

Bake at 420 degrees for 15 minutes and then turn down oven and bake 40-45 min more

or until knife inserted in center comes out clean

Let cool and then enjoy serve with Freshly Whipped Cream...

NOTES:

You can always buy a prepared gluten free pie crust at Whole Foods

Or you can use another pie crust using Pamela's gluten-free Pecan Shortbread Cookies, crushed with 1/4 cup of butter melted

Then press into a 9" pan

Preheat oven to 350 and bake this crust for 5 minutes then cool

Then add your filling and bake as directed above....just cover the edges to protect from overbrowning....

I haven't tried that one yet but I got it online...and this does sound really yummy!

missy'smom Collaborator
missy'smom
Posted

Butternut squash makes an excellent pie. Just bake, microwave or cook as you like and puree and use it in the pie. Just be sure that however you cook it, you don't add in extra water otherwise it'll end up wetter than the canned pumpkin.

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