Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- ⅔ cups Firmly Packed Light Brown Sugar
- 2 Tablespoons All-purpose Flour
- 2 teaspoons Cinnamon
- ½ teaspoons Salt
- ½ teaspoons Nutmeg
- ½ teaspoons Allspice
- 2 cups Well Drained Winter Squash Puree
- 1-¼ cup Half-and-Half Cream
- 3 whole Large Eggs
- 1 Tablespoon Vanilla
- 1 whole 9 Inch Unbaked Pie Shell With High Fluted Rim
Preparation Instructions
Preheat oven to 350F.
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.
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.
Top with whipped cream.
