Squash And Molasses Pie

10 ingredients
5 steps

Ingredients

  • 1 1 1/2-lb. squash (such as butternut, pumpkin or acorn), peeled, halved lengthwise, seeded, cut into 1-inch cubes
  • 1 9-inch graham cracker crust, homemade or store-bought
  • 2 large eggs, lightly beaten
  • 1/4 cup molasses
  • 1/2 cup packed dark brown sugar
  • 1/2 cup reduced-fat (2%) milk
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. 1
    Place squash in a steamer basket over 1 inch of boiling salted water in a large pan for 12 to 15 minutes, until tender. Puree in a food processor until smooth. Measure 1 1/2 cups puree for pie; cover and refrigerate any remainder for another use.
  2. 2
    Prepare pie crust; press into 9-inch pie dish.
  3. 3
    Preheat oven to 350°F. Line a rimmed baking sheet with foil. Place pie dish on baking sheet.
  4. 4
    In a medium bowl, whisk together eggs, molasses, sugar, milk, cinnamon, cloves, salt and pepper until smooth. Whisk in squash puree until combined. Pour filling evenly into pie crust.
  5. 5
    Bake pie until filling is set and slightly puffed in the center, 45 to 55 minutes. Let pie cool completely on a wire rack. Serve with whipped cream, if desired.

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