| |
| <h2><a name="winter-squash-pie">Winter Squash Pie</a></h2> |
| <ul> |
| <li>2 eggs</li> |
| <li>3/4 cup brown sugar</li> |
| <li>1 tsp cinnamon</li> |
| <li>1/4 tsp ginger</li> |
| <li>1/4 tsp cardamom</li> |
| <li>1 cup evaporated milk</li> |
| <li>1/2 cup cream</li> |
| <li>1-1/2 cups winter squash (such as pumpkin), pureed</li> |
| <li>1 9" (single) pie crust</li> |
| </ul> |
| <p> |
| Mix eggs and sugar together. Add pumpkin and mix. Add salt and spices. |
| Slowly stir in evaporated milk, and then the cream.</p> |
| <p> |
| Pour into un nbaked pie crust. Bake in a preheated 425°F oven |
| for 15 minutes. Turn heat down to 325°F and bake another 45 minutes |
| until center is firm.</p> |
| <p> |
| Remove from oven and cool on a rack before serving.</p> |
| <p> |
| Serve with whipped cream.</p> |