new england squash pie
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As a transplanted New Englander, I have been unable to find squash pie filling here in Florida. Squash pie has a much more delicate flavor than pumpkin pie and is my husband's favorite pie. I usually cook up a big squash and package it in 2 cup containers to put in the freezer. If you use skim milk, 1/8 of a crustless pie is only 3 Weight Watcher points! It can also be baked in ramekins without the crust.
yield
8 serving(s)
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For new england squash pie
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2 cbutternut squash
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1/2 csugar
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1/2 tspsalt
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1 tspground ginger
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1/2 tspnutmeg
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1/2 tspcinnamon
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2eggs
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1 1/2 cmilk
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1unbaked pie shell
How To Make new england squash pie
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1Cook fresh or frozen squash. Put it through a food mill to make it smooth. Put a coffee filter into a sieve and put the squash in it. Let it drain until no liquid comes out.
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2Measure 2 cups of squash and add sugar and spices. Mix well. Add the eggs and mix. Using a whisk, blend in the milk. (If you want a richer filling, substitute cream for some of the milk. For the diet conscious, use skim milk.)
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3Pour into an unbaked pie shell. Bake at 425 for 20 minutes. Then lower the temperature to 375 and continue baking for 45 minutes or until a shape knife inserted into the filling comes out clean.
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