Squash Pie Recipe

Ingredients
<br>- 1 recipe pastry for a 9 inch single crust pie
<br>- 1 cup white sugar
<br>- ⅛ teaspoon ground cinnamon
<br>- ⅛ teaspoon ground nutmeg
<br>- 1 pinch salt
<br>- 1 tablespoon butter, melted
<br>- ½ teaspoon ground ginger
<br>- 2 cups hot milk
<br>- 2 pounds butternut squash
<br>- 3  eggs
<br><p></p>Directions
<br>step 1: Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
<br>step 2: Mix sugar, salt, and spices.  Blend in milk, squash, eggs, and butter or margarine.  Pour filling into unbaked pie shell.
<br>step 3: Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.
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Ingredients
- 1 recipe pastry for a 9 inch single crust pie
- 1 cup white sugar
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 pinch salt
- 1 tablespoon butter, melted
- ½ teaspoon ground ginger
- 2 cups hot milk
- 2 pounds butternut squash
- 3 eggs

Directions
step 1: Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
step 2: Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
step 3: Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

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