Filling:
2 cups pureed winter squash, drained
2 eggs
3/4 c packed brown sugar
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
1/2 cup whole milk
1/2 cup heavy cream
Beat squash with sugar and spices. Gradually beat in milk and cream. Pour into crust.
Bake at 425 for 15 minutes. Reduce heat to 350; bake 40-50 minutes longer, until set. Cover edges of crust with foil to prevent over-browning during the last 30 minutes if needed. Cool on a wire rack. Serve at room temperature or cold.
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