Squash Pie

Squash Pie might be just the dessert you are searching for. For 28 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 151 calories, 4g of protein, and 6g of fat. 362 people were glad they tried this recipe. A mixture of egg, unsalted butter, nutmeg, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Eating Well. From preparation to the plate, this recipe takes roughly 2 hours. With a spoonacular score of 16%, this dish is not so awesome. If you like this recipe, you might also like recipes such as Squash Pie, Squash Pie, and Squash and Molasses Pie.

Servings: 12

Preparation duration: 45 minutes

Cooking duration: 75 minutes

 

Ingredients:

1 large egg, lightly beaten

2 large egg yolks, lightly beaten

1 1/2 cups evaporated low-fat or fat-free milk

3/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 cup honey

3-4 tablespoons ice water

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon salt

1/3 cup sugar

1 tablespoon sugar

2 tablespoons unsalted butter

1/4 teaspoon distilled white vinegar

Equipment:

baking paper

pastry cutter

baking sheet

plastic wrap

rolling pin

wax paper

pie form

bowl

oven

frying pan

whisk

wire rack

knife

aluminum foil

Cooking instruction summary:

To prepare crust: Mix whole-wheat flour, all-purpose flour, 1 tablespoon sugar and 1/4 teaspoon salt in a medium bowl. Using a pastry cutter or two forks, cut in butter until the pieces are roughly the size of peas. Stir in oil and vinegar with a fork, then stir in just enough water so the dough gathers into a ball.Dust a large piece of wax paper with flour, then turn the dough out onto it. Dust a rolling pin with flour and roll the dough into a 14-inch circle. Invert into a 9-inch pie pan, gently pressing the dough into the bottom of the pan. Trim any uneven edges, leaving 1/2 inch of dough hanging over the rim. Fold the edges under and crimp into a decorative design. Cover with plastic wrap; refrigerate for at least 30 minutes.Preheat oven to 350F.Prick the crust with a fork several times; line with parchment paper and add enough pie weights or dried beans to cover the bottom. Set the pie pan on a baking sheet. Bake until the crust is firm but not colored, about 20 minutes.Meanwhile, to prepare filling & bake pie: Whisk squash, evaporated milk, honey, egg yolks and egg in a large bowl until smooth. Stir in 1/3 cup sugar, cinnamon, nutmeg and 1/4 teaspoon salt. Pour the filling into the crust (it will be very full). Place the pie pan on the baking sheet.Bake the pie until the crust edges are nicely browned, about 40 minutes. Cover the edges with foil and continue to bake until a knife inserted into the center comes out clean, 25 to 40 minutes more. Cool the pie on a wire rack before slicing, at least 2 hours.

 

Step by step:

To prepare crust

1. Mix whole-wheat flour, all-purpose flour, 1 tablespoon sugar and 1/4 teaspoon salt in a medium bowl. Using a pastry cutter or two forks, cut in butter until the pieces are roughly the size of peas. Stir in oil and vinegar with a fork, then stir in just enough water so the dough gathers into a ball.Dust a large piece of wax paper with flour, then turn the dough out onto it. Dust a rolling pin with flour and roll the dough into a 14-inch circle. Invert into a 9-inch pie pan, gently pressing the dough into the bottom of the pan. Trim any uneven edges, leaving 1/2 inch of dough hanging over the rim. Fold the edges under and crimp into a decorative design. Cover with plastic wrap; refrigerate for at least 30 minutes.Preheat oven to 350F.Prick the crust with a fork several times; line with parchment paper and add enough pie weights or dried beans to cover the bottom. Set the pie pan on a baking sheet.


Bake until the crust is firm but not colored, about 20 minutes.Meanwhile, to prepare filling & bake pie

1. Whisk squash, evaporated milk, honey, egg yolks and egg in a large bowl until smooth. Stir in 1/3 cup sugar, cinnamon, nutmeg and 1/4 teaspoon salt.

2. Pour the filling into the crust (it will be very full).

3. Place the pie pan on the baking sheet.

4. Bake the pie until the crust edges are nicely browned, about 40 minutes. Cover the edges with foil and continue to bake until a knife inserted into the center comes out clean, 25 to 40 minutes more. Cool the pie on a wire rack before slicing, at least 2 hours.


Nutrition Information:

Quickview
Calories
Protein
Total Fat
Carbs
1% Health Score
Limit These
Calories
0%

Fat
0%

  Saturated Fat
0%

Carbohydrates
0%

  Sugar
0%

Cholesterol
0%

Sodium
0%

Get Enough Of These
Protein
0%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

How To Make Kabocha Squash Pie (Recipe) かぼちゃパイの作り方(レシピ)

 

Suggested for you

Peach Bran Muffins
Minted potato salad
Roasted Garlic Chicken
zucchini fritters with roasted red pepper dipping sauce
Roasted Tomato Basil Soup
Spring Cobb Salad with Raspberry Basil Vinaigrette + Mason Jar Salad
slow roasted marinara sauce
Pumpkin Cheesecake Hand Pies
Pappa al Pomodoro
Baked Oreo Churros
Food Trivia

In 2016, a Singaporean street food vendor was awarded a Michelin star.

Food Joke

The dinner I was cooking for my family was going to be a surprise but the fire trucks ruined it.

Popular Recipes
Chocolate Irish Cream Filled Donuts

Half Baked Harvest

Texas Sheet Cake Donuts (Baked)

Seeded at the Table

Dorm Life Eats: PB Chocolate Chip Chewy Granola Bars

Bakerita

Sugar cookie chocolate cupcakes with cream cheese frosting

a trEATs affair

mango shrikhand or amrakhand, how to make mango shrikhand

Veg Recipes of India