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| Squash Pie |
"My grandma Nantz always made this squash pie instead of pumpkin. It has a lighter, almost custard-like flavor and consistency. I like to eat leftover for breakfast! Top with whipped cream for the ultimate taste treat."
Ingredients :
- 1 unbaked 9-inch pie crust
- 1 cup white sugar
- 1 cup mashed, cooked butternut squash
- 1 cup milk
- 2 eggs, beaten
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 55M |
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- Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.
- Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.
- Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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