This pie is lighter in flavor and texture than its pumpkin cousins. If you’ve got a pie shell waiting, it’s a snap to get this treat into the oven.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 350°.
Step 2
Warm the squash in a microwave oven or in a pot on top of the stove. Place it in a blender or mixing bowl with the milk, eggs, sugar, vanilla, salt, and spices and whirl, or whisk by hand, until smooth.
Step 3
Place the pie shell on a baking tray and pour the filling into it. (Purchased pie crusts vary in depth, so if you have too much filling for your crust, put the extra in a custard cup or ramekin and follow the directions in the note below.)
Step 4
Bake for 30 to 40 minutes, until the the filling is set but there is still a little jiggle in the center. Cool at room temperature for at least 30 minutes before serving.
Ingredient Notes
Step 5
Good frozen pie shells, including wheat-free ones, are available in natural foods stores and large supermarkets.
Step 6
For custard instead of pie, bake the filling in unbuttered custard cups set in a hot water bath. Depending on the size of your cups, this recipe will make 4 to 8 custards. Bake for 15 to 25 minutes, until just set. Cool at room temperature for at least 15 minutes before serving.
