July 23, 2014

Pumpkin/Squash Pie

From the Sunburst Farm Family Cookbook

From the Sunburst Farm Family Cookbook

contributed by Karen Thurlow-Kimball

 

2 c steamed or canned
squash or pumpkin
1 c milk
4 eggs
½ c honey
¼ c molasses
½ c powdered cow or soy milk
½ tsp sea salt
½ tsp ginger
½ tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla

Makes two 9-inch pies.

Prepare and pre-bake two 9-inch crusts at 425°F for 10 minutes.
Combine all filling ingredients and mix until smooth. Pour into the crusts and bake at 375°F for 45 minutes, until center is firm.

[From the Sunburst Farm Family Cookbook]

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