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@...