By JanaBird on August 15, 2002
"I do not like canned or processed pumpkin. I looked years for a recipe i like and this is it. To spice it up a bit try Captain Morgans spiced Rum. Prep time does not include the time to cook the squash or make the pie shell."
Serving Size: 1 (110 g)
Servings Per Recipe: 6
"Yummy yummy yummy! I used some assorted winter squashes that I roasted first. I added a dash of ground cloves too. I've always preferred squash pie over pumpkin and this was crazy good! The hubby and I ate the whole thing in a couple of days. It makes a lot of filling, so use a big/deep pie pan or two regular ones. It took almost 25 minutes extra to cook through."
"Good one, Jana! I had tons for buttrnut squash so used it instead of pumpkin and as well substituted 1-1/2 tsp. pumpkin pie spice instead of spices. We took this to a church supper and everyone loved it. Great addition to our recipe collection."