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Maple Squash Pie

Pumpkin pie with maple syrup and spices
Photo Credit
Bartosz Luczak
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 to 8 servings
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Sources
The Nine Seasons Cookbook

If you love pumpkin pie, you’ll adore squash pie! This Maple Squash Pie recipe adds a hint of natural sweetness with real maple syrup, making it a cozy twist on a classic favorite.

Ingredients
1 tablespoon cornstarch
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup cooked winter squash or pumpkin puree
1-1/3 cups pure maple syrup
1/2 cup milk
1 tablespoon melted butter
2 eggs, beaten
1 unbaked 9-inch or 20-inch pie shell
Whipped cream (optional)

Instructions

  1. Preheat the oven to 450 degrees F.
  2. Stir together the cornstarch, sugar, cinnamon, nutmeg, and salt. Beat into the squash.
  3. Add the maple syrup, milk, and butter and mix. Stir in the beaten eggs.
  4. Pour into the pie shell.
  5. Bake for 15 minutes. Lower the heat to 325 degrees and continue baking for 40 minutes, or until a knife inserted 1 inch from the center comes out clean.
  6. Remove from the oven and allow to set for at least 10 minutes.
  7. Serve warm or cooled. Top with whipped cream, if desired.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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