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Pink Banana Squash Pie (one 9" pie) Recipe

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This recipe for Pink Banana Squash Pie (one 9" pie) is from Powell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cooked mashed squash
1 12 oz. can evaporated skim milk (or can use heavy cream, for a more decadent version)
2 eggs
¼ cup firmly packed brown sugar
½ cup sugar
1 tablespoon molasses or real maple syrup
⅛ teaspoon allspice
⅛ teaspoon ground cloves
¼ teaspoon nutmeg
¼ teaspoon ginger
1 teaspoon cinnamon
(or can just substitute 2 teaspoons pumpkin pie spice for all the spices)
Directions:
Directions:
First step in making pink banana pie is to cook the squash (don't have a pink banana? this recipe also works well with a butternut or pie pumpkin). Cut the squash in half and remove the seeds. Place, cut side up, in a large roasting pan and add an inch of water. Bake at 375F for 1 -2 hours, until squash is soft and browned (this banana squash took two hours). Scrape the flesh out of the peel for use, as is, in any recipe calling for pumpkin puree.
Line a 9" pin tin with 1 prepared pie crust (your favorite recipe) flute the edge of the crust up above the edge of the pie tin. This recipe overfills a 9" pan by a bit, and it will puff up while cooking, then sink down as it cools)

Blend all ingredients in a blender (in batches if necessary) or with a hand-held mixer. Pour into prepared raw crust and very carefully (it will be very full) transfer to 425F preheated oven. Bake for 15 minutes, then reduce heat to 350F and continue baking for another 45 minutes, or until a knife stuck in the middle comes out clean.
Personal Notes:
Personal Notes:
The largest pink banana squash we raised was 28 pounds. Needless to say, there was more than enough for one pie, so the rest of the puree was frozen for future use.

 

 

 

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