Grandma Darcy gave me this recipe many years ago. Since then we always have her squash pie on Thanksgiving instead of pumpkin, and like it much better!
- 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 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
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.
Preparation time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Servings: 12 – Yield: 1 9-inch pie