Summertime is my favorite time of the year. Long days at the beach, cold treats and full gardens make summers fun in Northern Michigan. Summer squash grows well here and I’m constantly finding new ways to use up these delicious, bountiful vegetables.
I used white scallop squash as the base for the pie. It really doesn’t matter what kind of summer squash you choose to use; just make sure it is cooked before making this pie. The squash helps to give this a sweet, custard-like taste and helps sneak an extra serving of vegetables in (mom win!).
Once baked the top has a brûlée type crust and a sweet custard like interior making it a perfect summer treat. You can enjoy this warm or cold – or if you’re like me you’ll be spooning it out of the pie plate impatiently. I like to add a dollop of fresh whipped cream on top with some fresh raspberries on the side.
- Pie crust (store bought or homemade)
- 1 cup cooked scallop squash
- 1 cup sugar
- 3 eggs
- 3 tablespoons of butter – melted
- 3 tablespoons of almond flour
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- Powdered sugar for dusting
- Preheat oven to 350° F and grease a pie plate and line with pie crust – set aside.
- Pulse cooked squash in blender until smooth.
- Add squash and all other ingredients to a large mixing bowl and stir together until well mixed.
- Pour mixture into pie plate and bake for 40-50 minutes or until the top has nicely browned.
- Allow pie to cool, dust with powdered sugar and enjoy!
- Place leftovers in refrigerator for up to three days.