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Ginger Squash Pie

Ginger Squash Pie


1 9-inch unbaked pastry shell
1/2 cup sugar
1 1/2 tablespoons corn starch
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 eggs, slightly beaten
1/4 cup dark corn syrup
1/4 teaspoon grated lemon rind
1/4 teaspoon ground mace
1 1/2 cups mashed, cooked, butternut squash (or acorn, pumpkin, or sweet potato)
1 1/2 cups milk
2 tablespoons melted butter

Cooking Instructions

Mix together sugar, corn starch, salt, and ground ginger. Stir in eggs, corn syrup, lemon rind, mace and mashed squash. Add milk and butter. Strain mixture into unbaked shell, rubbing pulp with wooden spoon through strainer.

Bake in 400 oven 50 minutes or until mixture is set and knife inserted in center comes out clean.

Equipment List

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