Maple Squash Pie Recipe
Ingredients
| Eggs | 3 Small, slightly beaten (For the Filling:) | |
| Sugar | 1/2 Cup (16 tbs) (For the Filling:) | |
| Maple or maple-flavored syrup - 1/2 cup | ||
| Cinnamon | 1/2 Teaspoon (For the Filling:) | |
| Ginger | 1/2 Teaspoon (For the Filling:) | |
| Salt | 1/2 Teaspoon (For the Filling:) | |
| Frozen squash - 2 pkg (12-oz size), thawed and undrained | ||
| Light cream | 1 Cup (16 tbs) (For the Filling:) | |
| Unbaked pie shell | 9 Inch (For the Filling:) | |
| Heavy cream | 1/2 Cup (16 tbs), Whipped (For the Filling:) | |
| Maple syrup | ||
Directions
GETTING READY
1. Preheat oven to 400F.
MAKING
To Make Filling:
2. In a large bowl, combine eggs, sugar, maple syrup, spices, salt, squash and light cream.
3. Beat, with rotary beater, until mixture is smooth.
4. Turn most of filling into unbaked pie shell.
5. Place on lowest shelf of oven and pour in rest of filling.
6. Bake 55 to 60 minutes until filling is set in center when pie is gently shaken.
7. Let it cool on wire rack.
SERVING
8. Serve pie slightly warm or cold.
9. Garnish with whipped cream rosettes, drizzled with maple syrup.
1. Preheat oven to 400F.
MAKING
To Make Filling:
2. In a large bowl, combine eggs, sugar, maple syrup, spices, salt, squash and light cream.
3. Beat, with rotary beater, until mixture is smooth.
4. Turn most of filling into unbaked pie shell.
5. Place on lowest shelf of oven and pour in rest of filling.
6. Bake 55 to 60 minutes until filling is set in center when pie is gently shaken.
7. Let it cool on wire rack.
SERVING
8. Serve pie slightly warm or cold.
9. Garnish with whipped cream rosettes, drizzled with maple syrup.
Chef
