Squash Custard Pie
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Similar to pumpkin pie but still with a unique flavour.
Category Pies Serves 2 (8-inch) or 1 (9-inch) deep-dish pie
Cooking Time 02:25 Kid Friendly Yes
 
Squash Custard Pie
0
 
Share this recipe
Facebook Pinterest
 
Similar to pumpkin pie but still with a unique flavour.
Category Pies
Serves 2 (8-inch) or 1 (9-inch) deep-dish pie
Cooking Time 02:25
Kid Friendly Yes
 
 
 
Crown® Fleischmann's®
 
 
Ingredients
 
3 eggs
1-1/4 cups cooked, pureed butternut squash
1 tablespoon Fleischmann's® Corn Starch
1-1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1-1/4 cups Crown® Golden or Lily White® Corn Syrup
1-1/4 cups milk
2 (8-inch) OR 1 (9-inch deep dish) unbaked pie crust
 
Instructions
 

Preheat oven to 400°F.

Beat eggs slightly in a medium bowl. Add squash, corn starch, pumpkin pie spice and salt; stir until well blended. Add corn syrup and milk; stir until combined. Pour into pie crust.

Bake for 15 minutes; reduce temperature to 350°F. Bake for 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Refrigerate.

 
 
 
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