Great-Grandma Helen's Squash Pie
Great-Grandma Helen always made pumpkin pie with a Pink Banana Squash instead of pumpkin. It is sweet, never stringy and more refined than most varieties of pumpkins. It's shape makes it easy to work with. You can substitute any variety of pumpkin or squash for the cooked flesh.
2 cups cooked and mashed Pink Banana squash
3/4 cups sugar
2 eggs, well beaten
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tps ginger
2 cups milk
2 - 9-inch unbaked pie crust shells
Preheat oven to 450°. Mix squash, sugar, eggs, cinnamon, salt, nutmeg and ginger. Beat with an egg beater. Add the milk and beat until well mixed. Pour into two 9 - inch shells. Bake at 450° for 10 minutes and then turn heat down to 325° for 30 - 40 minutes. Bake until knife inserted in the middle comes out clean.
allaboutpumpkins.com
Great-Grandma Helen always made pumpkin pie with a Pink Banana Squash instead of pumpkin. It is sweet, never stringy and more refined than most varieties of pumpkins. It's shape makes it easy to work with. You can substitute any variety of pumpkin or squash for the cooked flesh.
2 cups cooked and mashed Pink Banana squash
3/4 cups sugar
2 eggs, well beaten
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tps ginger
2 cups milk
2 - 9-inch unbaked pie crust shells
Preheat oven to 450°. Mix squash, sugar, eggs, cinnamon, salt, nutmeg and ginger. Beat with an egg beater. Add the milk and beat until well mixed. Pour into two 9 - inch shells. Bake at 450° for 10 minutes and then turn heat down to 325° for 30 - 40 minutes. Bake until knife inserted in the middle comes out clean.
allaboutpumpkins.com
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