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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I adapted this dessert from a pumpkin pie recipe used in my high school home economics class, says field editor Joyce Jackson, Bridgetown, Nova Scotia. Ingredients:
1-1/4 cups mashed cooked winter squash |
3/4 cup packed brown sugar |
2 tablespoons molasses |
1-1/4 teaspoons ground cinnamon |
3/4 teaspoon salt |
3/4 teaspoon ground nutmeg |
3/4 teaspoon ground ginger |
3 eggs, lightly beaten |
1 can (12 ounces) evaporated milk |
1 unbaked pastry shell (9 inches) |
whipped cream, optional |
Directions:
1. In a large bowl, combine the first eight ingredients. Stir in milk. Pour into pie shell.
2. Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 50-55 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired. Yield: 6-8 servings.
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