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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe has been in my family for years. We love it...it's similar to pumpkin pie, but not as dry. Serve with whipped cream or ice cream....try it....you'll never go back! Ingredients:
1 c sugar |
3 eggs |
3/4 tsp salt |
1 tsp cinnamon |
1 tsp nutmeg |
1/4 tsp mace |
1 can (about 14.5 oz) one-pie squash |
1 c evaporated milk |
Directions:
1. Beat eggs, add sugar, salt & spices.
2. Add squash and mix well.
3. Add evaporated milk and fill a 9 '' unbaked pie crust.
4. Add some of the remaining evaporated milk to bring level of pie mixture up, if necessary
5. Bake in a 400 oven about 10 mins. to start browning the crust
6. Reduce heat to 325 and bake an additional 45 to 55 minutes or until a thin knife inserted in center comes out clean.
7. Place on rack and cool completely before serving.
8. Cover and refrigerate leftovers, if there are any.
9. To cover knife mark in the pie, cut a shape from a scrap of pie crust dough and bake until golden.
10. Place over cut where the knife was inserted.
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