Squash Custard Pie
Ingredients
- 3 eggs
- 1-1/4 cups cooked, pureed butternut squash
- 1 tablespoon Fleischmann's® Corn Starch
- 1-1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1-1/4 cups Crown® Golden or Lily White® Corn Syrup
- 1-1/4 cups milk
- 2 (8-inch) OR 1 (9-inch deep dish) unbaked pie crust
PRODUCTS
Instructions
- Preheat oven to 400°F.
- Beat eggs slightly in a medium bowl. Add squash, corn starch, pumpkin pie spice and salt; stir until well blended. Add corn syrup and milk; stir until combined. Pour into pie crust.
- Bake for 15 minutes; reduce temperature to 350°F. Bake for 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Refrigerate.
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