Here’s a sweet and savory pie recipe I got years ago from my mom’s niece, Birdie Jane. It’s a different take on the usual savory yellow squash recipes, and makes a pretty tasty pie!
No one will suspect that there is pumpkin in the pie unless you tell them! As a kid, pumpkin and turnip greens topped my least favorite foods list. Since then I’ve come and love squash – and tolerate turnip greens!
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Cuisine: American
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: Makes 1 pie
ingredients
- 3 medium yellow pumpkins, thinly sliced
- 3/4 cup sugar
- 2/3 cup milk (I used almond milk)
- 1 egg
- 1/2 teaspoon salt
- 2 tablespoons flour
- 1 teaspoon lemon flavoring
- unbaked cake tin
- lemon zest, to sprinkle on top (optional)
This is how you make it:
- Boil the squash in a little water until soft, about 10 minutes. Drain the pumpkin and then puree with potato masher make small pieces.
- Add sugar, milk, egg, salt, flour and lemon flavour. Pour into unbaked tart tin.
- Bake in a preheated 350 degree F oven for about 30 minutes or until toothpick comes out clean.
Need help converting cooking and baking sizes? Here are some useful conversion charts for kitchens†
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