Squash Pie Recipe Evaporated Milk

Grandma Darcy's Squash Pie Allrecipes

WebOct 4, 2022 · Press pie crust into a 9-inch pie plate. Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla, and salt …

1. Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
2. Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
3. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.

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Butternut Squash Pie House of Yumm

WebNov 5, 2021 · To make from a whole squash, peel and slice the squash in half, remove the seeds and roast in the oven for 30-40 minutes until …

1. If using a whole squash, peel the squash, slice in half, and scoop out the seeds. Bake for about 30-40 minutes at 350 degrees. If using the bags of prepared squash you can heat according to directions on the package.
2. Add the 2 cups of butternut squash puree to a large mixing bowl.
3. Preheat oven to 350 degrees

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Roasted Butternut Squash Pie Alexandra's Kitchen

WebNov 20, 2014 · Halve and clean the butternut squash, rub the flesh lightly with olive oil, and bake at 400ºF on a parchment-lined baking sheet, until …

1. In a large bowl, whisk flour, sugar and salt together (or pulse in food processor). Cut butter into flour and using the back of a fork or a pastry cutter, incorporate butter into flour mixture until butter is in small pieces. (If using food processor, pulse at 1-second intervals until butter is the size of peas.) Add ice water and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball, divide in half, and flatten each half into a disc.
2. If you are making a pie immediately, roll out one disc, place in a 9-inch pie dish and crimp the edge to make it fluted (video guidance here) and transfer to the freezer for at least 30 minutes, but ideally 24 hours. Save scraps for pie cookies. Wrap remaining disc in plastic wrap and refrigerate or freeze until ready to use.
3. , rub the flesh lightly with olive oil, and bake at 400ºF on a parchment-lined baking sheet, until very soft, about an hour (but start checking after 45 minutes). When cool enough to handle, scoop out the flesh, transfer to a food processor and puree until smooth. Measure out 2 cups. It a large bowl, whisk together the eggs, cream, salt, sugar and spices. Whisk in the squash.
4. Add squash mixture to chilled shell and bake at 350ºF for 55 to 65 minutes, depending on your oven and how much squash purée you ended up using, until the center is barely set. Let cool completely before serving.

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