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Mild Pumpkin Pie

806Pie/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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