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Mild Pumpkin Pie | |
| 806 | Pie/Pastry |
| Yield/Servings: 2 pies | |
| Ingredients: | |
| 2 - 9 inch pumpkin crusts 4 cups butternut or hubbard squash (lighter in color and flavor then pumpkin) 1 1/2 cups sugar 1/2 tsp. salt 1 tsp. ginger 2 tsp. cinnamon 1/2 tsp. nutmeg 4 eggs, slightly beaten 2 - 13 oz. cans evaporated milk | |
| Instructions: | |
| Mix together dry ingredients and squash. Add eggs and milk. Bake at 450 degree for 10 minutes, then 325 degree for 45 minutes until done. | |
| Submitted by: Darrel Crane USA | |
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