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1/3 Photos of Pumpkin (Or Squash!) Pie
I bought a HUGE white squash at our local farmer's market this weekend; the little old lady selling it told me that I could get "5-6" pies out of it. Well, there was enough squash to make EIGHT PIES! So, I made two and froze the rest of the filling. Anyway, this recipe produces a spectacular pumpkiny custard, and you CAN replace the pumpkin with a mild-flavored squash; simply remove the seeds and rind, cut into chunks and boil until soft. Then puree, and voila--you have what usually comes in the cans! Originally from the Joy of Cooking.
Units: US | Metric
Serving Size: 1 (1254 g)
Servings Per Recipe: 1
The following items or measurements are not included:
dark brown sugar