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Squash Custard Pie

Similar to pumpkin pie but still with a unique flavor.

Quick Facts

Prep Time: 1 hour, 30 minutes
Bake Time: 50 to 55 minutes
Yield: 2 (8-inch) or 1 (9-inch) deep-dish pie


  • 3 eggs
  • 1-1/4 cups cooked, pureed butternut squash
  • 1 tablespoon Argo® Corn Starch
  • 1-1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1-1/4 cups corn syrup, dark OR light
  • 1-1/4 cups milk
  • 2 (8-inch) OR 1 (9-inch deep dish) unbaked pie crust


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.