Squash Pie

Name: Squash Pie
Ingredients: 2/3 cups Firmly Packed Light Brown Sugar; 2 Tablespoons All-purpose Flour; 2 teaspoons Cinnamon; 1/2 teaspoons Salt; 1/2 teaspoons Nutmeg; 1/2 teaspoons Allspice; 2 cups Well Drained Winter Squash Puree; 1-1/4 cup Half-and-Half Cream; 3 whole Large Eggs; 1 Tablespoon Vanilla; 1 whole 9 Inch Unbaked Pie Shell With High Fluted Rim

11 ingredients

4 steps

Ingredients

2/3 cups Firmly Packed Light Brown Sugar
2 Tablespoons All-purpose Flour
2 teaspoons Cinnamon
1/2 teaspoons Salt
1/2 teaspoons Nutmeg
1/2 teaspoons Allspice
2 cups Well Drained Winter Squash Puree
1-1/4 cup Half-and-Half Cream
3 whole Large Eggs
1 Tablespoon Vanilla
1 whole 9 Inch Unbaked Pie Shell With High Fluted Rim

Directions

1

Preheat oven to 350F.
2

Winter squash is also known as hubbard squash. I usually cut mine in half, clean out the middle and place cut side down on a cookie sheet. Add water to the cookie sheet (about halfway up the sides) and cook at 350F for one hour.
3

In a medium-sized bowl, combine sugar, flour, cinnamon, salt, nutmeg and allspice. Stir in squash, half-and-half, eggs and vanilla. Pour mixture into the pie shell and bake on top of a cookie sheet for 55 to 60 minutes or until the centre appears set when pie is gently moved.
4

Top with whipped cream.