October 23, 2014

Pumpkin/Squash Pie

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 … [Read more...]