Pumpkin (Or Squash!) Pie

55 mins (prep 10, cooking 45)
14 ingredients
1 servings
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.

Categories:  <-60-mins , seasonal , midwestern-u.s. , north-american , comfort-food , taste~mood , equipment , thanksgiving , pie , time-to-make , holiday , winter , oven , american , fall , number-of-servings , inexpensive , squash , vegetable , pies-and-tarts , dessert ,
Share on Newzsocial



Serving Size (602.91 g)
Servings 1
Amount per Serving
Calories 550.67 Calories from Fat 9.18
% Daily Value *
Total Fat 1.02g 1.57%
Saturated Fat 0.22g 1.08%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1169.28mg 48.72%
Total Carbohydrate 138.89g 46.3%
Dietary Fiber 7.16 g 28.65%
Sugars 129.43 g %
Protein 5.81g 11.62%
Vitamin A 1037.08IU% Vitamin C 85.46mg%
Calcium 121.0mg% Iron 2.21mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggs, evaporated milk, firmly packed dark brown sugar, ground ginger, freshly grated nutmeg