New England Squash Pie With Pecan Topping |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 10 |
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This is a great alternative to pumpkin pie. My sister-in-law made this last Thanksgiving and I had to have this recipe. You can use any type of squash, but my sister-in-law used butternut because the color closely resembles pumpkin. Ingredients:
1 3/4 cups strained strained mashed cooked squash |
1 teaspoon salt |
1 1/2 cups milk |
3 eggs |
1 cup white sugar |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon ginger |
1 tablespoon butter, melted |
1/2 cup brown sugar |
6 tablespoons butter |
1 cup chopped pecans |
Directions:
1. Make topping by heating the brown sugar and butter together until sugar is dissolved; stir in pecans and set aside.
2. Mix all filling ingredients together until well blended. Pour into a pastry-lined pie pan. Bake at 425° for 45-55 minutes. Ten minutes before pie is done remove from oven and arrange pecan topping in a ring around the outer edge of the pie. Return pie to oven to bake the last 10 minutes.
3. (When baking this pie, place pie plate on a cookie sheet in case it cooks over).
4. Cool completely before refrigerating. This pie must be stored in the refrigerator.
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