Lemon Yellow Squash Pie Recipes

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GRANDMA WILLIAMS' SQUASH PIE

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 3 pies

Number Of Ingredients 7



Grandma Williams' Squash Pie image

Steps:

  • Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.
  • Preheat the oven to 350 degrees F.
  • Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.
  • Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.

6 medium yellow squash, sliced
1 stick unsalted butter
1/2 cup all-purpose flour
1 cup sugar
1 tablespoon lemon extract
3 eggs
Three 9-inch prepared frozen pie shells, defrosted

YELLOW SQUASH PIE

My mom made this pie all the time growing up. It is really great for kids and those who don't like squash too much. It really is a pie- it's sweet and yummy. People are surprised when you tell them that it has squash in it. It can be frozen for the winter as well and is a great way to have yummy squash all year long. I even like eating them frozen- like ice cream.

Provided by Wanderer

Categories     Pie

Time 45m

Yield 5 serving(s)

Number Of Ingredients 9



Yellow Squash Pie image

Steps:

  • Place squash in blender.
  • Add flour (sifted) and sugar into blender.
  • Add eggs and milk into blender.
  • Add other flavoring last in blender (lemon, vanilla).
  • Blend well and pour into unbaked pie shell.
  • Add a few dashes of cinnamon to the top of the pie before putting it in the oven.
  • Bake at 350 degrees for 30-45 minute or until custard is firm.

Nutrition Facts : Calories 274.9, Fat 3.9, SaturatedFat 1.8, Cholesterol 91.4, Sodium 56.4, Carbohydrate 56.4, Fiber 0.6, Sugar 51, Protein 5

1 3/4 cups cooked yellow squash, drained
2 eggs
1 1/4 cups sugar
2 tablespoons flour
1 cup milk
1 teaspoon vanilla
1 teaspoon lemon (optional)
cinnamon (optional)
unbaked pie shell

YELLOW SQUASH CREAM PIE

Never would think that this a sweet pie, but it sweet and delicious!!! Great with french vanilla ice-cream too!! YUMM-YUMM!!!!

Provided by Jenny Moretz

Categories     Pies

Time 1h50m

Number Of Ingredients 10



Yellow Squash Cream Pie image

Steps:

  • 1. Cook squash until tender. Drain squash. Excess water will make pie too "mushy." Allow squash to cool for 10-15 minutes.
  • 2. Put all ingredients into a blender or food processor and puree.
  • 3. Pour into pie shell & top with a sprinkle of brown sugar & cinnamon.
  • 4. Bake on middle rack @ 325 for 50-65 minutes. Let cool on pie rack.
  • 5. Top with Ice Cream or a slice of cheese, depends on the area you were raised! I have also topped it with some good condensed milk as well!! Just add your own flair to the pie whether it be sweet or spicy!!

2 c yellow squash
1 pie shell, baked ( i prefer graham cracker)
1 c evaporated milk
2 c sugar or sugar cinnamon mix (or splenda)
1 egg
2 tsp butter
3 tsp all purpose flour (or baking mix)
1 1/2 tsp vanilla extract
1/2 tsp cinnamon (if you don't use sugar/cinnamon mix)
1/4 Tbsp freshly grated nutmeg

SUMMER SQUASH PIE

This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13



Summer Squash Pie image

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°, In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top. , Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.

Nutrition Facts : Calories 357 calories, Fat 29g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 459mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

1 unbaked pastry shell (9 inches)
1 large egg, lightly beaten
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 large tomato, sliced
1 cup shredded cheddar or part-skim mozzarella cheese
3/4 cup mayonnaise

SQUASH PIE

A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.

Provided by Carol

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Yield 8

Number Of Ingredients 10



Squash Pie image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
  • Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
½ teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs

YELLOW SQUASH PIE ....SLAP HAPPY'S DESSERTS

I made this one year for Thanksgiving. They could not figure out what it was.

Provided by vivian stroud

Categories     Pies

Time 1h25m

Number Of Ingredients 10



Yellow Squash Pie ....Slap Happy's desserts image

Steps:

  • 1. ADD SUGAR,AND SPICES TO SQUASH AND MIX THOROUGHLY. BEAT EGGS, ADD CREAM,AND MIX WITH SQUASH.OUR MIXTURE IN UNBAKED PIE SHELL. BAKE AT 450` FOR 10 MINUTES. THEN REDUCE TO 350` AND BAKE FOR 40 MINUTES OR UNTIL A KNIFE INSERTED IN CENTER OF PIE. COMES OUT CLEAN.
  • 2. DON'T TELL YOUR GUEST WHAT KIND OF PIE IT IS, ASK THEM TO GUESS, THEY WILL BE SHOCKED, ENJOY!

YELLOW SQUASH PIE
1 c white sugar (you can use splenda as well)
1 tsp nutmeg
1 c of steamed yellow squash mashed ( be sure and get all the seeds}
1 c heavy cream
3/4 tsp salt
3/4 tsp ginger
3 medium eggs
1 9 inch pie shell
small handful of coconut

SQUASHED LEMON COCONUT PIE

Great way to use up that extra squash...and in a dessert! If you don't tell them it's there, they'll never know. You can use zucchini or yellow squash for this pie. If using zucchini and truly want to disguise it, peel off the green before shredding it.

Provided by Dawn Eberly

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 8

Number Of Ingredients 8



Squashed Lemon Coconut Pie image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.
  • Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.
  • Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 24.3 g, Cholesterol 85 mg, Fat 15.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 184.4 mg, Sugar 12.7 g

1 pastry for a 9-inch pie crust
1 cup grated yellow squash
½ cup white sugar
¼ cup butter, melted
3 eggs
1 tablespoon all-purpose flour
1 teaspoon lemon extract
1 teaspoon coconut extract

SQUASH PIE

Make and share this Squash Pie recipe from Food.com.

Provided by wildheart

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9



Squash Pie image

Steps:

  • Line a 9" pie pan with pie crust.
  • Mix all of the listed ingredients, and beat well.
  • Pour into pie crust.
  • Bake at 450 for 10 minutes.
  • Reduce heat to 300 and bake until pie is done.
  • (Stick a knife down in the middle of the pie, if it pulls out clean, it's done).
  • This will take roughly another 45 minutes.

Nutrition Facts : Calories 185.8, Fat 4.2, SaturatedFat 2.1, Cholesterol 78.9, Sodium 206, Carbohydrate 29.1, Fiber 0.3, Sugar 25.4, Protein 4.7

1 cup cooked mashed squash (any yellow or orange)
1 cup evaporated milk
3 beaten eggs
1/4 cup rum
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt

YELLOW SQUASH PIE

Don't tell children or picky folks what it is until they have tasted it! This recipe can be doubled.

Provided by Carmen Pearlswig

Categories     Pies

Time 1h

Number Of Ingredients 10



Yellow Squash Pie image

Steps:

  • 1. Pre-heat oven to 350° F
  • 2. Combine all ingredients except for nutmeg into a med mixing bowl.
  • 3. Pour into unbaked pie shell
  • 4. Sprinkle w/ nutmeg
  • 5. Bake 35 to 40 mins checking after 30 mins to see if it is becoming firm and is browning on top. Sometimes it may take a little longer to cook, but it is worth the wait!

1 uncooked pie shell
1 c cooked squash, mashed & drained (~1 large squash) (i just slice and boil 'till it is soft to my liking)
2 eggs
1 Tbsp flour
1 c sugar (sugar substitute may be used in equivalent amount according to package)
1/4 stick butter or margarine, melted
1 c evaporated milk or if not available, use about halfway between ½ & ¾ cup of whole milk (may have to add a little more sugar w/ hole milk)
1 1/2 tsp coconut flavoring (optional, but oooh sooo good)
1 tsp vanilla flavoring
nutmeg to sprinkle on top

YELLOW SQUASH PIE

Make and share this Yellow Squash Pie recipe from Food.com.

Provided by Julesong

Categories     Dessert

Yield 6-8 serving(s)

Number Of Ingredients 5



Yellow Squash Pie image

Steps:

  • Preheat oven to 350 degrees F.
  • Cook (steaming works well) enough yellow squash (crookneck, not butternut or such) to a nice soft consisitency, enough to equal 2 full cups cooked and drained, about 20 minutes.
  • In mixing bowl, combine squash, eggs and sugar; stir, but do not beat.
  • Add lemon extract.
  • Pour into a lightly buttered pie plate and bake approximately 40 minutes at 350 degrees or until pie is custard consistency. Let cool and chill in refrigerator.
  • Serve cold. Tastes like lemon custard.
  • Note: recipe originally had 1 cup sugar, which has been reduced to 3/4 cup (or even less, depending on your preferred taste).

Nutrition Facts : Calories 167, Fat 3, SaturatedFat 0.9, Cholesterol 124.1, Sodium 45.5, Carbohydrate 26.8, Fiber 0.5, Sugar 25.9, Protein 4.2

2 cups yellow squash, cooked and drained well
4 whole eggs, lightly blended
3/4 cup granulated sugar
4 tablespoons lemon extract
9 inches pie plate

YELLOW SUMMER SQUASH DESSERT PIE

Another recipe from the farm newspaper in the 80's. This is a good way to use up those extra squash! Since the directions were sparse, I added my own. Note: For whatever reason, I couldn't get the 2 pie shells to show up.

Provided by Debaylady

Categories     Dessert

Time 40m

Yield 2 pies, 6 serving(s)

Number Of Ingredients 11



Yellow Summer Squash Dessert Pie image

Steps:

  • Preheat oven to 400 degrees. Defrost pie shells.
  • In a large bowl, mix eggs,sugar, salt, cinnamon and nutmeg real good with a wire whisk.
  • Add the grated squash and still to blend together.
  • Pour in the evaporated milk, water, and whole milk. Mix well, stirring with a big spoon.
  • Pour into pie shells. Sprinkle with nutmeg or brown sugar.
  • Bake 400 degrees about 25 minutes or until a knife comes out clean.

Nutrition Facts : Calories 335.4, Fat 14.8, SaturatedFat 6.2, Cholesterol 160.8, Sodium 294.3, Carbohydrate 40.6, Fiber 0.9, Sugar 25.1, Protein 10.4

4 eggs, beaten
2/3 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 cups grated yellow squash, unpeeled
1 (13 ounce) can evaporated milk
9 ounces water
1/2 cup whole milk
1 (8 inch) pie crusts or 1 (9 inch) pie crusts

YELLOW SQUASH PIE

Something great for those who love pie's like pumpkin, and dislike squash in general. I personally do not like squash but when I made this, I couldn't believe it, I loved it!

Provided by pulp_fiction_88

Categories     Pie

Time 1h5m

Yield 1 pie

Number Of Ingredients 6



Yellow Squash Pie image

Steps:

  • Slice and cook squash in small amount (covering squash) of water until tender. Drain and cool.
  • In blender, blend milk, eggs, cinnamon and honey. Add cooked squash (cooled). Blend together for 2 to 3 minutes. Pour into pie shell.
  • Bake at 400°F for ten minutes, then turn oven down to 350°F and cook for 35 minutes or until set (pie doesn't juggle when moved).
  • Cool; refrigerate until cold then serve. Or you can eat it warm like my family prefers--your choice.

Nutrition Facts : Calories 1954.4, Fat 89.1, SaturatedFat 29.8, Cholesterol 445.1, Sodium 1371.1, Carbohydrate 257.6, Fiber 10.8, Sugar 146.1, Protein 44.4

1 cup evaporated milk (PET)
2 eggs
1/2 cup honey or 3/4 cup sugar
1 teaspoon cinnamon
2 cups cooked yellow squash
1 (9 inch) unbaked pie shells

SQUASH CUSTARD PIE

Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. -Mary Kelly, Hopland, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10



Squash Custard Pie image

Steps:

  • In a bowl, combine the first 8 ingredients. , Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream.

Nutrition Facts : Calories 361 calories, Fat 20g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 154mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

1 cup sugar
1 cup mashed cooked winter squash
1 cup heavy whipping cream
3 large eggs, lightly beaten
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
1 unbaked pastry shell
Whipped cream or topping or garnish

LEMON YELLOW SQUASH

Make and share this Lemon Yellow Squash recipe from Food.com.

Provided by ChefDebs

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4



Lemon Yellow Squash image

Steps:

  • Steam the squash until just tender, drain.
  • Toss the squash with the butter, lemon, salt and pepper.
  • Serve.

Nutrition Facts : Calories 59.6, Fat 3.5, SaturatedFat 2, Cholesterol 7.6, Sodium 41.1, Carbohydrate 6.3, Fiber 2, Sugar 5, Protein 2.4

4 yellow squash, 1/2 inch slices
1 tablespoon butter
1 tablespoon fresh lemon juice
salt and pepper

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