| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs, slightly beaten |
| 1/2 |
c |
Maple syrup |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ginger |
| 1/2 |
c |
Sugar |
| 1 |
c |
Light cream (or liquid non-dairy creamer) |
| 2 |
pk |
Frozen cooked squash, thawed (In the U.S., this is most commonly packed in 10 oz boxes) |
| 2 |
|
Unbaked 9" pie shells |
INSTRUCTIONS
Yield: two 9" pies
Method: Preheat oven to 350 degrees.
Filling: In large bowl, combine eggs, sugar, syrup and light cream. Beat
until smooth. Beat in squash.
Spoon filling into pie shells and bake on lowest shelf in oven for 55-60
minutes, or until filling is set.
Garnish with whipped cream (or non-dairy topping such as Cool Whip) or
drizzle with additional maple syrup. Delicious warm or cold!
Note: I have successfully baked this in a glass casserole dish (13x9) as a
pudding *without* pie crust.
Posted to JEWISH-FOOD digest V96 #55
Date: Sat, 19 Oct 1996 00:56:54 -0700 (PDT)
From: leiba@eskimo.com
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