Squash Pie Best Dishes

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Squash Pie

"A incredible use for fall squash. If there may be too much filling, surplus may be baked in custard cups set in pan of hot water. Do no longer bake together with the pie, because the steam from the water will make the pie soggy."

Ingredients :

1 recipe pastry for a nine inch unmarried crust pie
1 cup white sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
half teaspoon floor ginger
2 cups warm milk
2 pounds butternut squash
3 eggs

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 425 stages F (220 degrees C). In a small saucepan, cowl squash cubes with water. Bring to a boil and prepare dinner till gentle, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate ultimate leftover quantity.
Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
Bake at 425 stages F (220 ranges C) for forty mins, or till a knife blade inserted within the middle comes out clean.

Notes :

Reynolds® Aluminum foil can be used to maintain meals moist, prepare dinner it flippantly, and make easy-up easier.

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