Grandma Darcy gave me this acorn squash pie recipe many years ago. Since then we always have her squash pie on Thanksgiving instead of pumpkin, and like it much better!
Ingredients
- 1 (9 inch) pie crust pastry
- 1 (12 ounce) can evaporated milk
- 1 cup cooked acorn squash
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
Step 2
Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
Step 3
Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 204 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat3g | 14% |
Cholesterol39mg | 13% |
Sodium220mg | 10% |
Total Carbohydrate30g | 11% |
Dietary Fiber1g | 5% |
Total Sugars20g | |
Protein4g | |
Vitamin C2mg | 12% |
Calcium97mg | 7% |
Iron1mg | 5% |
Potassium195mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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