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This could as well be pumpkin custard pie.
Bake or microwave
1 1/2 to 2 pounds winter squash
Measure 2 cups mashed squash and spoon into a strainer to drain off any excess liquid. In a large-size bowl, beat
4 eggs with
1 1/2 cups whipping cream
2 teaspoons ground cinnamon and
1/2 teaspoon ground nutmeg.
Stir in squash and
2/3 cups firmly packed brown sugar.
Mix well and pour into a 9-inch unbaked pie crust. Bake at 350° F for 1 hour to 1 hour 10 minutes or until the custard appears set when gently shaken. Cool before serving.
Makes 6 servings | |
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