Traditional Squash Custard Pie
Squash Custard Pie is a delightful dessert that blends the natural sweetness of squash with the creamy texture of custard, creating a flavor reminiscent of pumpkin pie but with its unique twist. This classic dish is perfect for holiday gatherings or any occasion where you want to impress with a homemade dessert that’s both comforting and delicious.
| Ingredients | Quantity |
|---|---|
| Cooked squash (pureed) | 2 cups |
| Sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Eggs | 3 large |
| Milk | 1 cup |
| Heavy cream | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Pie crust (unbaked) | 1 (9-inch) |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the pureed squash, sugars, and eggs until well combined.
- Add the milk, cream, vanilla, cinnamon, nutmeg, and salt; mix until smooth.
- Pour the mixture into the unbaked pie crust.
- Bake for about 45-50 minutes or until the custard is set and the top is lightly browned.
- Allow the pie to cool before slicing and serving.
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Maple Pecan Squash Custard Pie
Maple Pecan Squash Custard Pie is a delicious twist on the traditional squash custard pie, blending the earthy flavor of cooked squash with rich maple syrup and crunchy pecans. This dessert combines the creamy custard base with a sweet nutty topping, making it a perfect centerpiece for your holiday dessert table or any gathering where you want to showcase a unique and satisfying pie.
| Ingredients | Quantity |
|---|---|
| Cooked squash (pureed) | 2 cups |
| Sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Maple syrup | 1/2 cup |
| Eggs | 3 large |
| Milk | 1 cup |
| Heavy cream | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Pecans (chopped) | 1 cup |
| Pie crust (unbaked) | 1 (9-inch) |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the pureed squash, sugars, maple syrup, and eggs until smoothly blended.
- Stir in the milk, cream, vanilla, cinnamon, nutmeg, and salt until the mixture is well combined.
- Fold in the chopped pecans and pour the filling into the unbaked pie crust.
- Bake for 45-50 minutes or until the custard is set and the top is lightly golden.
- Let the pie cool before slicing and serving. Enjoy your Maple Pecan Squash Custard Pie!
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Spiced Coconut Squash Custard Pie
Spiced Coconut Squash Custard Pie is a delightful dessert that combines the rich, earthy flavor of squash with the sweetness of coconut and warm spices. This creamy custard pie is an exotic twist on the traditional custard pie, offering a tropical flair that is sure to please at any gathering or holiday celebration.
| Ingredients | Quantity |
|---|---|
| Cooked squash (pureed) | 2 cups |
| Sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Coconut milk | 1 cup |
| Eggs | 3 large |
| Heavy cream | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Shredded coconut | 1 cup |
| Pie crust (unbaked) | 1 (9-inch) |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the pureed squash, sugars, and coconut milk until smooth.
- Beat in the eggs, heavy cream, vanilla, cinnamon, ginger, nutmeg, and salt until fully combined.
- Stir in the shredded coconut and pour the filling into the unbaked pie crust.
- Bake for 45-50 minutes or until the custard is set and the top is lightly golden.
- Allow the pie to cool before slicing and serving. Enjoy your Spiced Coconut Squash Custard Pie!
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Chocolate Chip Squash Custard Pie
Chocolate Chip Squash Custard Pie is a deliciously rich dessert that marries the sweetness of chocolate chips with the smooth, creamy texture of squash custard. This unique pie is perfect for those who enjoy the comforting flavors of custard and the indulgence of chocolate, making it a delightful treat for any occasion.
| Ingredients | Quantity |
|---|---|
| Cooked squash (pureed) | 2 cups |
| Sugar | 1 cup |
| Brown sugar | 1/4 cup |
| Milk | 1 cup |
| Eggs | 3 large |
| Heavy cream | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
| Pie crust (unbaked) | 1 (9-inch) |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the pureed squash, sugars, and milk until smooth.
- Beat in the eggs, heavy cream, vanilla, cinnamon, nutmeg, and salt until fully combined.
- Fold in the chocolate chips, then pour the mixture into the unbaked pie crust.
- Bake for 45-50 minutes or until the custard is set and the edges start to brown.
- Allow the pie to cool before slicing and serving. Enjoy your Chocolate Chip Squash Custard Pie!
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Gingerbread Squash Custard Pie
Gingerbread Squash Custard Pie is a delightful seasonal dessert that combines the warm, festive flavors of gingerbread with the creamy texture of squash custard. This pie is perfect for holiday gatherings or any occasion where you want to impress your guests with a unique and flavorful treat.
| Ingredients | Quantity |
|---|---|
| Cooked squash (pureed) | 2 cups |
| Sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Milk | 1 cup |
| Eggs | 3 large |
| Heavy cream | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Ground ginger | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Allspice | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Unbaked pie crust | 1 (9-inch) |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the pureed squash, sugars, and milk until smooth.
- Beat in the eggs, heavy cream, vanilla, ground ginger, cinnamon, nutmeg, allspice, and salt until fully combined.
- Pour the mixture into the unbaked pie crust.
- Bake for 45-50 minutes or until the custard is set and the edges are golden brown.
- Allow the pie to cool before slicing and serving. Enjoy your Gingerbread Squash Custard Pie!
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Bourbon Pumpkin Squash Custard Pie
Bourbon Pumpkin Squash Custard Pie is a rich and indulgent dessert that marries the flavors of pumpkin and squash with a hint of bourbon for a sophisticated twist. This creamy custard pie, nestled in a flaky pie crust, is perfect for fall gatherings or holiday celebrations, delivering warmth and joy with each decadent slice.
| Ingredients | Quantity |
|---|---|
| Cooked squash (pureed) | 1 cup |
| Pumpkin puree | 1 cup |
| Sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Milk | 1 cup |
| Eggs | 3 large |
| Heavy cream | 1/2 cup |
| Bourbon | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Unbaked pie crust | 1 (9-inch) |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the pureed squash, pumpkin puree, sugars, and milk until smooth.
- Add eggs, heavy cream, bourbon, vanilla extract, cinnamon, nutmeg, ginger, and salt; beat until fully combined.
- Pour the mixture into the unbaked pie crust.
- Bake for 45-50 minutes or until the custard is set and the edges are golden brown.
- Let the pie cool before slicing. Serve and enjoy your Bourbon Pumpkin Squash Custard Pie!
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Citrus Zest Squash Custard Pie
Citrus Zest Squash Custard Pie is a delightful dessert that brings a fresh and zesty twist to traditional custard pies. The combination of creamy squash puree and bright citrus flavors creates a light and invigorating dessert, perfect for any occasion. This pie is sure to impress with its vibrant tastes and smooth texture, making it a delicious end to any meal.
| Ingredients | Quantity |
|---|---|
| Cooked squash (pureed) | 1 cup |
| Sugar | 1 cup |
| Milk | 1 cup |
| Eggs | 3 large |
| Heavy cream | 1/2 cup |
| Lemon zest | 1 tablespoon |
| Orange zest | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Unbaked pie crust | 1 (9-inch) |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the pureed squash and sugar until smooth.
- Add milk, eggs, heavy cream, lemon zest, orange zest, vanilla extract, cinnamon, and salt; beat until well combined.
- Pour the mixture into the unbaked pie crust.
- Bake for 40-45 minutes or until the custard is set and the top is lightly golden.
- Allow the pie to cool before serving. Enjoy your zesty Citrus Zest Squash Custard Pie!
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Caramel Swirl Squash Custard Pie
Caramel Swirl Squash Custard Pie is a rich and decadent dessert that combines the creamy texture of squash custard with a luscious swirl of caramel. This delightful treat balances the earthy sweetness of squash with the rich, buttery flavor of caramel, creating a pie that is not only visually appealing but also irresistibly delicious. Perfect for holiday gatherings or special occasions, this pie will surely impress your guests.
| Ingredients | Quantity |
|---|---|
| Cooked squash (pureed) | 1 cup |
| Sugar | 1 cup |
| Milk | 1 cup |
| Eggs | 3 large |
| Heavy cream | 1/2 cup |
| Caramel sauce | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Unbaked pie crust | 1 (9-inch) |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the pureed squash and sugar until smooth.
- Add milk, eggs, heavy cream, vanilla extract, cinnamon, and salt; beat until well combined.
- Stir in half of the caramel sauce gently to create a swirl effect.
- Pour the mixture into the unbaked pie crust, and drizzle the remaining caramel sauce on top.
- Bake for 40-45 minutes or until the custard is set and the top is lightly golden.
- Allow the pie to cool before serving. Enjoy your delicious Caramel Swirl Squash Custard Pie!
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Nutmeg and Clove Squash Custard Pie
Nutmeg and Clove Squash Custard Pie is a warm and aromatic dessert that celebrates the rich flavors of fall. This irresistible pie features a creamy squash custard infused with the warm spices of nutmeg and clove, creating a cozy atmosphere perfect for autumn gatherings. With its silky texture and fragrant spices, this pie is sure to become a seasonal favorite.
| Ingredients | Quantity |
|---|---|
| Cooked squash (pureed) | 1 cup |
| Sugar | 3/4 cup |
| Milk | 1 cup |
| Eggs | 3 large |
| Heavy cream | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground clove | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Unbaked pie crust | 1 (9-inch) |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the pureed squash and sugar until smooth.
- Add the milk, eggs, heavy cream, vanilla extract, nutmeg, clove, and salt; mix until well combined.
- Pour the squash mixture into the unbaked pie crust.
- Bake for 40-45 minutes or until the custard is set and the edges are lightly golden.
- Let the pie cool before slicing and serving. Enjoy your flavorful Nutmeg and Clove Squash Custard Pie!
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Vegan Squash Custard Pie
Vegan Squash Custard Pie is a delightful twist on the traditional custard pie that is completely plant-based. This rich and creamy dessert features pureed squash, combined with plant-based alternatives to create a silky custard that is both satisfying and comforting. Perfect for fall gatherings and holiday celebrations, this pie is sure to please everyone at the table, even those who aren’t vegan!
| Ingredients | Quantity |
|---|---|
| Cooked squash (pureed) | 1 cup |
| Coconut milk (full-fat) | 1 cup |
| Maple syrup | 3/4 cup |
| Flax eggs (2 tbsp flaxseed + 6 tbsp water) | Equivalent to 3 large eggs |
| Cornstarch | 2 tbsp |
| Vanilla extract | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground clove | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Unbaked vegan pie crust | 1 (9-inch) |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Prepare flax eggs by mixing flaxseed meal with water and letting it sit for 5-10 minutes until thickened.
- In a large bowl, whisk together the pureed squash, coconut milk, maple syrup, and flax eggs until smooth.
- Add the cornstarch, vanilla extract, nutmeg, clove, and salt; mix until well combined.
- Pour the squash mixture into the unbaked vegan pie crust.
- Bake for 40-45 minutes or until the custard is set and the edges are lightly golden.
- Allow the pie to cool before slicing and serving. Enjoy your delicious Vegan Squash Custard Pie!
Miniature Squash Custard Pies
Miniature Squash Custard Pies are adorable, bite-sized delicacies that pack all the deliciousness of traditional squash custard pie into individual servings. Perfect for parties, potlucks, or simply as a fun dessert for the family, these mini pies allow everyone to enjoy a rich and creamy custard made with pureed squash, all encased in a cute crust. It’s a delightful treat that’s sure to impress!
| Ingredients | Quantity |
|---|---|
| Cooked squash (pureed) | 1 cup |
| Coconut milk (full-fat) | 1 cup |
| Maple syrup | 1/2 cup |
| Flax eggs (1 tbsp flaxseed + 3 tbsp water) | Equivalent to 1 large egg |
| Cornstarch | 1 tbsp |
| Vanilla extract | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Ground clove | 1/8 teaspoon |
| Salt | A pinch |
| Mini vegan pie crusts | 6 (3-inch each) |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Prepare the flax egg by mixing flaxseed meal with water and letting it sit for 5-10 minutes until thickened.
- In a medium bowl, whisk together the pureed squash, coconut milk, maple syrup, and flax egg until smooth.
- Add the cornstarch, vanilla extract, nutmeg, clove, and salt; mix until well combined.
- Pour the mixture into the mini vegan pie crusts, filling each about 3/4 full.
- Bake for 25-30 minutes or until the custard is set and the edges are lightly golden.
- Allow the mini pies to cool before serving. Enjoy these delightful Miniature Squash Custard Pies!
