Caroline Wright


Ingredient Checklist


Instructions Checklist
  • 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.

  • Prepare pie crust; press into 9-inch pie dish.

  • Preheat oven to 350°F. Line a rimmed baking sheet with foil. Place pie dish on baking sheet.

  • 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.

  • 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.

Nutrition Facts

225 calories; fat 7g; saturated fat 2g; mono fatg; poly fatg; protein 3g; carbohydrates 39g; fiber 1g; cholesterol 38mg; iron 1mg; sodium 223mg; calcium 75mg.