Summer Squash Spiced Custard Pie
This delightful Summer Squash Spiced Custard Pie is a nostalgic treat inspired by a vintage farm newspaper recipe from the 1980s. It's an inventive way to transform the bounty of yellow squash into a creamy, spiced custard filling. The unique combination of fresh, unpeeled squash blended with aromatic spices and smooth custard makes this pie a captivating dessert or a sweet surprise at any gathering.
6
Servings
317
Calories
11
Ingredients
Ingredients
eggs
4 (beaten)
sugar
2/3 cup
pure vanilla extract
1 teaspoon
cinnamon
1 teaspoon
nutmeg
1/8 teaspoon
salt
1/8 teaspoon
yellow squash
2 cups (grated, unpeeled)
evaporated milk
13 ounces
water
9 ounces
whole milk
1/2 cup
pie crusts
1 (8-inch or 9-inch)
Instructions
1
Preheat your oven to 400°F (200°C). If using frozen pie shells, set them out to defrost.
2
In a large mixing bowl, whisk together the beaten eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3
Fold in the grated yellow squash, ensuring it's evenly distributed throughout the mixture.
4
Gradually stir in the evaporated milk, water, and whole milk, mixing thoroughly to form a smooth custard.
5
Divide the mixture evenly between the pie crusts, spreading to fill the shells.
6
For added flavor, sprinkle a light dusting of extra nutmeg or brown sugar on top of the filling.
7
Place the pies in the preheated oven, baking for approximately 25 minutes or until the custard is set and a knife inserted into the center comes out clean.
8
Allow the pies to cool at room temperature before serving, allowing the custard to set fully.
Nutrition Information
13.7g
Fat
40.8g
Carbs
10.5g
Protein
1.2g
Fiber
25.8g
Sugar
300mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Summer Squash Spiced Custard Pie?
It is a nostalgic dessert inspired by a 1980s vintage farm recipe that transforms yellow squash into a creamy, spiced custard filling.
Where does this recipe originate?
This recipe is inspired by a vintage farm newspaper recipe from the 1980s.
What type of squash is used in this pie?
The recipe specifically calls for yellow summer squash.
Do I need to peel the yellow squash?
No, the recipe instructions state that the yellow squash should be unpeeled.
How should the squash be prepared for the filling?
The squash should be grated and then folded into the egg and sugar mixture.
What spices are used to flavor the custard?
The pie is flavored with cinnamon, nutmeg, and pure vanilla extract.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C).
How long does the Summer Squash Spiced Custard Pie bake?
The pie should bake for approximately 25 minutes or until the custard is set.
How many eggs are required for the recipe?
The recipe requires 4 beaten eggs.
Can I use frozen pie shells for this recipe?
Yes, if using frozen pie shells, simply set them out to defrost before filling.
What types of milk are used in the custard?
The custard uses a combination of evaporated milk and whole milk.
How much evaporated milk is needed?
You will need 13 ounces of evaporated milk.
How much whole milk is needed?
The recipe calls for 1/2 cup of whole milk.
Is water used in the pie filling?
Yes, the recipe includes 9 ounces of water in the custard mixture.
How do I know when the pie is done baking?
The pie is done when the custard is set and a knife inserted into the center comes out clean.
Should the pie be served hot or cold?
The pie should be allowed to cool at room temperature before serving to allow the custard to set fully.
Can I add extra toppings before baking?
Yes, you can sprinkle a light dusting of extra nutmeg or brown sugar on top of the filling for added flavor.
How many servings does this recipe provide?
This recipe makes 6 servings.
What size pie crust should I use?
You can use an 8-inch or 9-inch pie crust.
How many calories are in a serving of this pie?
There are 317 calories per serving.
What is the sugar content per serving?
Each serving contains 25.8 grams of sugar.
Is this pie high in protein?
Each serving provides 10.5 grams of protein.
What is the fat content of the Summer Squash Spiced Custard Pie?
Each serving contains 13.7 grams of fat.
How much sodium is in a slice?
There is 300mg of sodium per serving.
Does the pie contain fiber?
Yes, each serving contains approximately 1.2 grams of fiber.
How many carbohydrates are in a serving?
There are 40.8 grams of carbohydrates per serving.
What are the primary tags associated with this recipe?
The tags include dessert, squash, custard, vintage recipe, pie, summer, and spiced pie.
How much sugar is used in the entire recipe?
The recipe uses 2/3 cup of sugar.
How many ingredients are needed in total?
The recipe lists 11 ingredients.
How is the custard formed?
The custard is formed by mixing beaten eggs, sugar, vanilla, spices, and then stirring in evaporated milk, water, and whole milk.