This is a twist to the famous Pahl’s Squash Pie recipe, revised for use of a white Pie Pumpkin. Gary baked one last week and it was delicious!
Ingredients:
1 3/4 cup Cooked Pumpkin
1/4 tsp Clove
1/4 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Nutmeg
1 tbls Butter
1 cup Sugar
1 tsp Salt
1 1/2 cups Condensed Milk
3 Eggs
Directions:
1. Beat pumpkin
2. Mix all ingredients except pumpkin together and beat
3. Combine pumpkin and all other ingredients and mix
4. Pour in 9″ pie tin
5. Bake at 450 degrees for 15 minutes
6. Bake an additional 40 minutes at 350 degrees
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