to save it for later.Hubbard Squash Pie
This pie tastes a lot like pumpkin pie and is a great way to use up left over squash.
Ingredients
| Filling: | |
| 1 | hubbard squash, cooked and mashed (about 2 cups) |
| ¾ | C packed brown sugar |
| 12 | oz evaporated milk |
| ½ | tsp ground cinnamon |
| ½ | tsp ground cloves |
| ½ | tsp ground nutmeg |
| ½ | tsp flour |
| a pinch of salt | |
| 2 | 9-inch pie crusts |
Directions
Place cookie sheet inside and preheat oven to 400 degrees.
Combine filling ingredients and mix with hand mixer for about two minutes or until well blended.
Take preheated cookie sheet out of oven, place pie crusts on pan. Pour filling into uncooked pie crusts.
Bake for 45-55 minutes or until custard is done. Poke the center of the pie with a knife—if the knife comes out clean, it’s done.
tip #1: if you rotate your pie position half way through baking, they will cook more evenly.
tip #2: if your filling spills over your crusts it will leave large burn marks on the crust where it spilled over (see my photo).
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