Print
Buttercup Squash Pie Bites | Magnolia Days

Buttercup Squash Pie Bites

Buttercup Squash Pie Bites are a delightful dessert for holiday entertaining. It's spiced buttercup squash in mini fillo shells topped with whipped cream.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings 60
Author Renee

Ingredients

For the pie bites:

  • 1 small buttercup squash
  • 6 tablespoons granulated sugar Dixie Crystals recommended
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 6 ounces evaporated milk
  • 1 egg beaten
  • 60 frozen mini fillo shells

For topping and garnish:

  • Whipped cream
  • Crystallized or candied ginger

Instructions

For the pie:

  1. Preheat the oven to 350 degrees F.
  2. Slice squash in half lengthwise. Scoop out and discard seeds and stringy flesh.
  3. Place squash halves cut side down in a large baking dish. Add about 1/2-inch hot water to the dish. Cover with foil and bake for 45 minutes or until tender.
  4. Drain and allow squash to cool to room temperature. Scrape out the flesh into a bowl and discard skin. Mash squash or beat squash thoroughly until smooth.
  5. Measure 1 cup of mashed squash and place it in a large bowl. Store remaining squash in the refrigerator for other uses.
  6. Add sugar, ginger, cinnamon, salt, evaporated milk, and egg to the bowl. Stir or beat to thoroughly combine the ingredients.
  7. Place 30 fillo shells on 2 baking sheets. Spoon or ladle filling into shells.
  8. Bake each sheet of pie bites for 18 minutes, or until the center of the pie bites are set. Transfer pie bites to a wire rack and cool completely.
  9. Top pie bites with whipped cream and garnish with chopped crystallized or candied ginger.
  10. Pie bites are best on the day they are baked. The shells will soften and not be crispy if made in advance and refrigerated.

Recipe Notes

Buttercup Squash Pie Bites are a delightful dessert for holiday entertaining. It's spiced buttercup squash in mini fillo shells topped with whipped cream.