If you like egg custard or pumpkin pie, you’ll love this!
(Makes two pies)
2 1/2 Cups cooked squash
1 1/2 Cups sugar
1/2 stick butter, melted
Cook the squash until tender in a pan with water. Drain and mix with an electric mixer or mash with a fork. Add sugar and butter. Beat with an electric mixer.
1/2 Cup canned milk
1 t ginger
1 t cinnamon
1 T vanilla flavoring
Pour into two (2) 9″ pie shells (unbaked). Place the pie shells on cookie sheets and bake at 375 degrees for 35 to 40 minutes or until brown.
Remove from the oven and the pies will need time to cool and firm up before serving. Serve with a dollop of whipped cream. You will want a second serving!