Squash Pie2 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. |
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