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Squash Pie From Farm Journals Recipe


Squash Pie From Farm Journals Recipe
squash pie has more flavour than pumpkin...great in the fall especially for Thanksgiving. I used hubbard or the dark yellow variety of squash

Nanoo

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Ingredients
  • Unbaked 9" pie shell
  • 1 3/4 cup , drained, smashed cooked squash
  • 1 cup sugar
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. mace (optional)
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 3 eggs
  • 1 1/2 cup milk
  • 1 Tablespoon melted butter or margarine

Directions
  1. Combine squash, sugar, salt and spices.
  2. Blend in eggs, milk and butter.
  3. Pour into pie shell.
  4. Bake in hot oven 400 degrees 50 minutes or until silver knife , inserted about 1" from edge, comes out clean.
  5. Cool. Serve slightly warm or cold. Really special with whipped cream!

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Comments


Squash pie is excellent in the fall.....


Looks great! What kid of squash do you recommend?


Hubbard or the dark yellow varieties are richer in flavour than the crook neck or spaghetti types


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