Rick & Cyndi wrote:
> Well, it's that time of year again... I swear that someone has been
> snatching off pages of my calendar! It truly feels like it should only be
> September - *not* the middle of November! *Where* did the year go?!
> Below is my recipe for Pumpkin Pie but with one little substitution you can
> make Squash Custard Pie. Simply substitute the pumpkin for a thawed 10 oz
> package of
> frozen, pureed winter squash.Please note that the recipe calls for
> "sweetened condensed milk" not the unsweeted evaporated milk. Cyndi
>
>
> Cyndi's Pumpkin Pie
>
> Unbaked Pie shell
> 2 Eggs
> 1 can of Pumpkin (14-16 oz)
> 1/2 cup Sugar
> 1/2 tsp. Salt
> 1 tsp. Cinnamon, ground
> 1/2 tsp. Ginger, ground
> 1/4 tsp. Cloves, ground
> 1/4 tsp. Nutmeg, ground
> 12 oz. Sweetened Condensed Milk (a little less than the full can)
>
> Preheat oven to 425 F.
>
> Beat eggs lightly in a large bowl. Stir in remaining ingredients
> in order given. Pour into pie shell.
>
> Bake for 15 minutes at 425 F. Reduce temperature to 350 F. and
> bake for 40-50 minutes or until a knife inserted in the center
> comes out clean. Cool on a wire rack.


Looks just like mine, 'cept I use Heavy Cream instead of the Condensed
Milk... Hmmmmmm, I wonder what the difference would be.

~john