Looking for the perfect fall or Thanksgiving holiday Pumpkin pie recipe? Look no further than our great Best Ever Pumpkin (or squash) pie recipe.
Check out our updated version of this pie:
2 cups cooked squash (we use E.D. Smith canned pumpkin if we don’t have fresh from our garden)
3/4 cup dark brown sugar
1/2 tsp coarse salt
1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1 1/4 cups milk
3/4 cup heavy cream
Combine squash, sugar, and spices.
In a separate bowl slightly beat eggs add milk, the stir into squash mixture.
Pour into un-baked pie shell.
Bake at 400º for 15-20 minutes, then lower oven temp to 325º.
Continue baking until custard has set. 35-40 minutes for shallow pies, 60 minutes for deep dish pie.
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