Savory and Sweet Squash Pie Recipe is a tried and true Southern thing | Vegetables

Savory & Sweet Squash Pie Recipe Is a Tried & True Southern Thing

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!

Cuisine: American

Prep time: 15 minutes
Cooking time: 30 minutes

Total time: 45 minutes

Servings: Makes 1 pie


  • 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:

  1. Boil the squash in a little water until soft, about 10 minutes. Drain the pumpkin and then puree with potato masher make small pieces.
  2. Add sugar, milk, egg, salt, flour and lemon flavour. Pour into unbaked tart tin.
  3. 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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