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Southern Squash Pie


One 9- or 10-inch deep-dish pastry shell
1 3/4 cups Frieda’s Squash (such as Kabocha, Buttercup, Australian Blue, Hubbard, Banana, or Butternut) cooked and puréed
1/2 cup packed brown sugar
2 teaspoons vanilla
1 teaspoon Frieda’s Fresh Ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 eggs
1 cup half-and-half or light cream
1/2 cup chopped pecans or walnuts

1 cup heavy cream
1 teaspoon vanilla or 1 tablespoon brandy or orange liqueur
1 to 2 tablespoons brown sugar
Whole walnuts or pecans for garnish


Pre-bake pastry shell in a 450º F. oven for 5 minutes. Meanwhile, combine the squash purée, sugar, vanilla and spices. Stir in eggs and half-and-half or light cream. Place the partially-baked pastry shell on oven rack. Sprinkle nuts in bottom of shell. Pour filling over. Gently slide into oven. Bake at 450º F. for 10 minutes. Reduce heat to 350º F. and bake 35 to 45 minutes more, or till knife inserted halfway between center and edge comes out clean. Center will cook as pie cools.)

At serving time, whip the cream on high speed of electric mixer just till stiff. Fold in vanilla or liqueur and sugar to taste. Spoon some cream onto each serving. Garnish with a whole pecan, if desired.