Maple squash pie

Yield: 1 Servings

Measure Ingredient
3 \N Eggs, slightly beaten
½ cup Maple syrup
½ teaspoon Cinnamon
½ teaspoon Salt
½ teaspoon Ginger
½ cup Sugar
1 cup Light cream (or liquid non-dairy creamer)
2 packs Frozen cooked squash, thawed (In the U.S., this is most commonly packed in 10 oz boxes)
2 \N 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 (13x9) as a pudding *without* pie crust.

Posted to JEWISH-FOOD digest V96 #55 Date: Sat, 19 Oct 1996 00:56:54 -0700 (PDT) From: leiba@...

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