Squash Pie

Once upon a time, there was a huge squash that grew up from the jungles of the backyard.

Pumpkin pie from squash in yard

A handsome prince plucked it from its umbilical cord and used his burly muscles to carry it to his princess. When the hungry princess saw the squash, her mind was filled with images of Thanksgiving and pie and cinnamon.

Homemade squash pie

So she gracefully scurried over to the Internets and pulled up a simple pie recipe from the expert culinary mind of Kevin which read something like this:

Squash Pie


1 large squash
1 can (400 g) sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1 teaspoon fresh ground ginger (or ½ teaspoon dry ground ginger)
½ teaspoon ground nutmeg
½ teaspoon salt
2 egg whites


1. Cut squash into 8 large slices and place on lightly oiled pan.

2. Roast in 150°C oven until soft, approximately 30 minutes. Remove from oven and let cool.

3. Remove skin and cut into small pieces.

4. Blend squash with condensed milk in food processor until smooth.

5. Add in the egg yolks, cinnamon, ginger, nutmeg and salt and mix until blended.

6. In a separate bowl beat the egg whites until soft peaks form. Add to pie mix and incorporate thoroughly.

7. Pour pie filling into pie crust and bake for 30 minutes at 150°C or until knife comes out cleanly.

Squash pie

She did as it said, and soon the kingdom was filled with good scents.

Squash pie

The squashy pie was shared with all the king’s horses and all the king’s men. And the next-door neighbors.

Squash pie

The princess smiled at the thought that baking and sharing was all part of her day’s work. Life in the kingdom was good.


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