Photo: William Brinson
Prep Time
20 Mins
Cook Time
1 Hour 10 Mins
Yield
Serves: 10 (serving size: 1/10 of pie)

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 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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