3 Eggs, slightly beaten
1/2 c Maple syrup
1/2 ts Cinnamon
1/2 ts Salt
1/2 ts Ginger
1/2 c Sugar
1 c Light cream (or liquid
-non-dairy creamer)
2 pk Frozen cooked squash, thawed
-(In the U.S., this is most
-commonly packed in 10 oz
-boxes)
2 Unbaked 9″ pie shells
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 (13×9) as a
pudding *without* pie crust.
Yields
1 Servings