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Mother's Squash Pie

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Submitted by henrymcfar

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 237
CUP ML MILK
1 ½ 355
CUPS ML BUTTERNUT SQUASH
cooked, mashed *
¾ 177
CUP ML SUGAR
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML GINGER
ground
½ 2.5
TEASPOON ML NUTMEG
ground
½ 2.5
TEASPOON ML CINNAMON
ground
2 2
LARGE LARGE EGGS
1 1
EACH EACH PIE SHELL (9 INCH)

Directions

Heat milk and squash together in double boiler.

In bowl, mix sugar, flour, salt, ginger, nutmeg and cinnamon.

Then add eggs.

Beat well with rotary beater.

Add mixture to milk and squash in double boiler.

Stir together well.

Do not boil.

Pour warm filling into pie shell.

Bake at 400℉ (200℃) 10 minutes, then reduce heat to 350℉ (180℃) F and bake until pie sets, about 15 to 20 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 412 31% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 562mg 23%
Total Carbohydrate 22g 22%
Dietary Fiber 1g 2%
Sugars g
Protein 15g
Vitamin A 176% Vitamin C 20%
Calcium 13% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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