Pie Recipes
Squash Custard Pie
- 95m serving time
- 145m cooking time
- 2 food portion(s)
- Views
Ingredients
- 3 eggs
- 1-1 / 4 cups cooked, pureed butternut squash
- 1 tablespoon maizenaku
- 1-1 / 2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1-1 / 4 cups corn syrup, dark OR light
- 1-1 / 4 cups milk
- 2 (8-inch) OR 1 (9-inch deep dish) unbaked pie crust
HOW TO MAKE
- Preheat oven to 400°F.
- Beat eggs slightly in a medium bowl. Add squash, corn starch, pumpkin pie spice and salt; stir until well blended. Add corn syrup and milk; stir until combined. Pour into pie crust.
- Bake for 15 minutes; reduce temperature to 350°F. Bake for 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Refrigerate.
