I have made a squash pie using 2 cups of strained and cooked squash instead of a can of pumpkin. It was a little sweeter than the pumpkin....and if doing it again I would cut back on the sugar by about 1/4 cup....but maybe not...I like sweet!

I have eaten sweet potato pie that made me swoon....but never made it!

A friend of mine says she uses squash all the time, equal sub for pumpkin. I've had her squash pie thinking it was pumpkin and couldn't tell that she had used squash instead of pumpkin!

I've read that canned pumpkin is actually canned Hubbard squash. I use various squashes and pie pumpkins interchangeably. Two cups of cooked squash or pumpkin puree is roughly one small can. I don't measure, I just use a smallish squash or half a larger squash. It always comes out fine. Some people drain the cooked squash overnight to get a firmer texture in their pies. I haven't used canned pumpkin since I discovered how easy and how much tastier it is to use fresh. I roast the squash until soft and then sweeten to taste before adding the milk and eggs.

I also frequently cook the pumpkin pie filling in ramekins in a water bath. I use Splenda as a sweetener and consider this a relatively healthy dessert or breakfast dish.

How about this SP pie? I've made it, and it's very good.

Sweet Potato Pecan Pie

from Paul Prudhomme's cookbook. Have ready uncooked 2 deep dish pie
crusts (your own recipe or frozen from the grocery store.

In a large bowl combine:

1 cup cooked sweet potato
1/4 cup packed light brown sugar,
2tablespoons sugar
1 egg
1 tablespoon heavy cream
1 tablespoon unsalted butter (not, not, not margarine)
1 tablespoon vanilla
1/4 teaspoon salt
1/4 teasp cinnamon
1/8 teasp allspice
1/8 teasp nutmeg

Beat on medium speed until smooth, 2-3 min, do not overbeat. Set aside. In another bowl combine:

3/4 cup sugar
3/4 cup dark corn syrup (Karo)
2 eggs
1&1/2 tablespoons unsalted butter (not margarine)
2 teaspoon vanilla
pinch of salt

Mix thoroughly on low speed until syrup is opaque, about 1 minute. Stir in 3/4 cup pecan pieces
(large pieces) or halves. Spoon the sweet potato filling in the pie dough,
then pour the syrup over the sweet potato filling, decorate the tops with pecan
halves.

Bake 325 degrees for about 1& 1/2 hours, or until a knife inserted in
center comes out clean. Bon Appetit.

cooksnsews, that sounds delicious, I'll have to bake that one, thank you.

I often sub butternut squash for pumpkin in pies, quickbreads, cookies, etc. They are very similar.

My sweet potato pie recipe is much shorter and simpler, but I really like the idea of the pecan filling above.

Farm Fresh Sweet Potato Pie
2 pie shells, baked
5 medium sweet potatoes
3 eggs
1 cup sugar
1 Tablespoon vanilla flavoring
1 teaspoon cinnamon
1/2 cup milk
3/4 stick butter

Directions:

1. Boil sweet potatoes (with skin on) until tender. Let cool and peel.
2. Mash potatoes, add remaining ingredients and mix well.
3. Put into baked pie shells and bake in 400 degree oven until browned (about 45 minutes).

Annie

Thank you all for quick replies. I had a bounty squash and sweet potato crop so do appreciate your replies

My Mom always made squash pies, not as a substitute for pumpkin, but because the squash is milder and has a finer texture. So good!