Sweet Squash Custard Pie

This recipe uses squash to make a custard-like pie filling for a sweet treat destined to become an annual favourite at family holiday gatherings. The Ashram Culinary team served this dessert at the Ashram’s Thanksgiving Dinner to very positive reviews!

 

COOKING INSTRUCTION
  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil or parchment paper)
  2. 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.
  3. Remove flesh from squash using a spoon.
  4. Reduce temperature setting on oven to 375 degrees F (190 degrees C).
  5. Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie sauce, salt, and butter; process until smooth.
  6. Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.
  7. Serve with fresh whipped cream.

Makes one pie.

 

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squash-pie larger
INGREDIENTS
Filling
  • 3 cups Baked Squash puree
  • 3/4 cup Firmly Packed Dark Brown Sugar
  • 1 tbsp Molasses
  • 3 Eggs
  • 3/4 cup Heavy Cream
  • 1 tbsp Apple Pie Spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp allspice or cloves)
  • 1/2 tsp Salt
  • 2 tbsp Butter

 

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