Crustless Acorn Squash Pie
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Yields:
-
1 10 inch pie
- Serves:
- 12
ingredients
- 1 large acorn squash or 2 small acorn squash
- 1 tablespoon butter
- 1 cup evaporated milk
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon cardamom
- 1⁄4 teaspoon clove
- 1 pinch salt
- 1 1 fuji apples or 1 gala apples
directions
- Preheat your oven to 375 degrees.
- Cut the acorn squash in half lengthwise and scoop the seeds out with a spoon (I had to cook it for awhile first to be able to cut it)
- Place in a baking dish and add two cups of water.
- Bake the squash for one hour, or until it is very tender when you poke it with a fork.
- Scoop the squash out of it’s skin into a food processor (I used a Vitamix) Puree until very smooth.
- Add to the mixer: the squash, eggs, evaporated milk, sugar, vanilla extract, and spices and mix well.
- Peel and cut the apple into 1/4 inch slices. Arrange them in a circle around the bottom of a well-buttered glass pie dish.
- Pour the filling over the apples until it almost reaches the top of the pie dish (You can fill it to the brim - it shrinks when baking instead of expanding). .
- Bake for 1 hour or until a knife comes out clean.
- Let the pie cool for about twenty minutes before serving or chill and serve cold.
- Serve with fresh whipped cream or ice cream.
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