Squash Pie

This recipe is the reason that I will be growing squash all year round for the rest of my life. It is a taste of pumpkin pie except it is made with squash. Who knew?!?! This is one way to get little ones and adults to eat their veggies! Although, it is more of a dessert :) Try it out and you won't be disappointed. Especially if you love pumpkin pie.

You will need about six squash from your garden or the store. 

Cut the ends off of your squash and discard. Cut into 1/4 inch slices

Add just enough water to cover squash and cook until tender.

Drain and set squash aside to cool.

Add pie crust to a 9 inch pie dish. Ignore my silly crust. I am still learning that part!

 Now, add 1 cup of sweetened condensed milk (1 can), 2 eggs, 3/4 cup brown sugar, and 1 teaspoon of cinnamon into a food processor or blender and blend for 5 seconds.

Add squash to food processor or blender and blend for 2 minutes.

Pour into pie crust and cover rim with tin foil or a pie rim.

Bake at 400 for 10 minutes and then 350 for 35 minutes or until the pie does not jiggle! Let cool and refrigerate! 

INGREDIENTS:

1 can of sweetened condensed milk

2 eggs

3/4 cup brown sugar

1 teaspoon of cinnamon 

6 yellow squash

1 9-inch unbaked pie shell

DIRECTIONS:

-Preheat oven to 400 degrees

-Cut off the ends of the squash and discard

-Cut squash into 1/4 inch thick pieces

-Add squash to pot and cover with  just enough water to cook until tender

-Drain and set squash aside to cool

-Add sweetened condensed milk, eggs, brown sugar, and cinnamon to food processor/blender

-Blend for 5 seconds

-Add squash to food processor/blender and blend for 2 minutes

-Pour into unbaked pie shell

-Cover edges with foil or a pie rim

-Bake at 400 degrees in oven for 10 minutes

-Turn down heat to 350 degrees and bake for 35 minutes or until pie does not jiggle much

-Remove for heat, let cool, and then refrigerate! 

-Can be served with cool whip for extra yumminess!