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Butternut Custard Pie
A wonderful use for fall squash. If there is too
much
filling, surplus may be baked in custard cups set in pan of
hot
water. Do not bake together with the pie, because the
steam
from the water will make the pie soggy.
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2 cups of cooked and mashed butternut squash,
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1/2 teaspoon ground cinnamon
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3/4 cup brown sugar
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1/2 teaspoon ground allspice
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1 1/4 cups Half-and-Half
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1/2 teaspoon ground cloves
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2 eggs, beaten
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1 teaspoon salt
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1/4 cup dark corn syrup
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1 (9 inch) pie shell, baked
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Directions
1 Preheat oven to 400 degrees F.
2 Beat all ingredients together in a large mixing bowl. Pour into prepared pie shell or custard
cups.
3 Bake at 400 degrees F
for 10 minutes, then at 350 degrees F. for 50 minutes until custard is set.
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