Recipe - Maple Squash Pie

3 Eggs, slightly beaten
One half cup Maple syrup
One half teaspoon Cinnamon
One half teaspoon Salt
One half teaspoon Ginger
One half cup Sugar
1 cup Light cream (or liquid
nondairy creamer)
2 pack Frozen cooked squash, thawed
(In the U.S., this is most
commonly packed in 10 oz
boxes)
2 Unbaked 9" pie shells

Yield: two 9" pies

Method: Preheat oven to 350 degrees.

Filling: In large bowl, combine eggs, sugar, syrup and light cream. Beat
until smooth. Beat in squash.

Spoon filling into pie shells and bake on lowest shelf in oven for 5560
minutes, or until filling is set.

Garnish with whipped cream (or nondairy topping such as Cool Whip) or
drizzle with additional maple syrup. Delicious warm or cold!

Note: I have successfully baked this in a glass casserole dish (13x9) as a
pudding *without* pie crust.

Posted to JEWISHFOOD digest V96 #55

Date: Sat, 19 Oct 1996 00:56:54 0700 (PDT)

From: leiba@eskimo.com