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Lemon Rum Squash Pie Recipe
|10 inch pie shell||1 (Unbaked, Unpricked)|
|Thick mashed squash||1 1⁄2 Cup (24 tbs)|
|White sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Ground ginger||3⁄4 Teaspoon|
|Ground cinnamon||3⁄4 Teaspoon|
|Freshly grated nutmeg||1 Teaspoon|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Eggs||2 , well beaten|
|Milk||1 Cup (16 tbs)|
|Whipped cream||1 Tablespoon|
Calories 478 Calories from Fat 232
% Daily Value*
Total Fat 26 g40.1%
Saturated Fat 13.1 g65.6%
Trans Fat 0 g
Cholesterol 118.9 mg39.6%
Sodium 315.2 mg13.1%
Total Carbohydrates 56 g18.6%
Dietary Fiber 1.8 g7.3%
Sugars 28.4 g
Protein 6 g12.2%
Vitamin A 13.7% Vitamin C 20.3%
Calcium 12.4% Iron 9.9%
*Based on a 2000 Calorie diet
Combine all the ingredients except the eggs and milk in a large bowl.
Beat the eggs and the milk together, strain into the other ingredients.
Pour into the pie shell.
Bake at 450 degrees for 10 minutes, reduce heat to 350 degrees, and bake 40-50 minutes or until the tip of a knife inserted in the middle comes out clean.
Cool and serve with whipped cream.