Maple squash pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs, slightly beaten | |
| ½ | cup | Maple syrup |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ginger |
| ½ | cup | Sugar |
| 1 | cup | Light cream (or liquid non-dairy creamer) |
| 2 | packs | Frozen cooked squash, thawed (In the U.S., this is most commonly packed in 10 oz boxes) |
| 2 | Unbaked 9\" pie shells | |
Directions
Yield: two 9" pies
Method: Preheat oven to 350 degrees.
Filling: In large bowl, combine eggs, sugar, syrup and light cream. Beat until smooth. Beat in squash.
Spoon filling into pie shells and bake on lowest shelf in oven for 55-60 minutes, or until filling is set.
Garnish with whipped cream (or non-dairy topping such as Cool Whip) or drizzle with additional maple syrup. Delicious warm or cold! Note: I have successfully baked this in a glass casserole dish (13x9) as a pudding *without* pie crust.
Posted to JEWISH-FOOD digest V96 #55 Date: Sat, 19 Oct 1996 00:56:54 -0700 (PDT) From: leiba@...
Related recipes
- Butternut squash pie
- Buttternut squash pie
- Custard squash pie
- Holiday squash pie
- Honey squash pie
- Maple apple pie
- Maple cream pie
- Maple nut pie
- Maple pumpkin pie
- Maple roasted winter squash pie
- Maple squash puree
- Maple sugar pumpkin pie
- Maple syrup pie
- New england squash pie
- Pumpkin and maple sugar pie
- Pumpkin or squash pie
- Pumpkin-maple pie
- Pumpkin-squash pie
- Squash or pumpkin pie
- Squash pie