Mild Pumpkin Pie | |
ID: 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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