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Squash Custard Pie

  • Beginner
  • 2 (8-inch) or 1 (9-inch) deep-dish pie
  • 10 min
Baking Success Or Baking Mess


3 eggs
1-1/4 cups cooked, pureed butternut squash
1 tablespoon Fleischmann's® Corn Starch
1-1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1-1/4 cups Crown® Golden or Lily White® Corn Syrup
1-1/4 cups milk
2 (8-inch) OR 1 (9-inch deep dish) unbaked pie crust


Preheat oven to 400°F.

Beat eggs slightly in a medium bowl. Add squash, corn starch, pumpkin pie spice and salt; stir until well blended. Add corn syrup and milk; stir until combined. Pour into pie crust.

Bake for 15 minutes; reduce temperature to 350°F. Bake for 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Refrigerate.

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