Squash Pie

2 cups squash or pumpkin

3 eggs

2/3 cups brown sugar

2/3 cups white sugar

1 tsp. ginger

2 tsp. cinnamon

1/4 tsp. cloves

3/4 tsp. salt

1 1/3 cup cream or evaporated milk

10" single pie crust, unbaked

Preheat oven 425°. Beat eggs and sugars until well combined. Add dry ingredients and squash. Pour into unbaked pie shell. Bake 425° for 10 minutes, reduce temperature to 350° for additional 40-50 minutes.

This is a great way to use leftover squash from a meal or the bounty from the garden.

Recipes: Back to Dessserts | Back to Main Menu

Howard Lake-Waverly Herald & Winsted-Lester Prairie Journal
Stories | Columns | Classifieds | Obituaries
Community Guides | Special Topics | Cool Stuff | Search | Home Page