Squash Custard Pie
Bake Time: 50 to 55 Minutes
Yield: 1 Pie
3 eggs
1-1/4 cups (300 mL) cooked, pureed butternut squash
1 tablespoon (15 mL) Challenge® CANADA or
BENSON’S® Corn Starch
1-1/2 teaspoons (7 mL) pumpkin pie spice
1/2 teaspoon (2 mL) salt
1-1/4 cups (300 mL) BEEHIVE® or
CROWN® Golden Corn Syrup
1-1/4 cups (300 mL) milk
2 (8-inch/20cm) or
1 (9-inch/23cm deep dish) unbaked pie crust
Directions
Preheat oven to 400°F (200°C). 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 (180°C).
Bake for 35 to 40 minutes or until knife inserted near
center comes out clean. Cool on wire rack. Refrigerate.
Bake Time: 50 to 55 Minutes
Yield: 1 Pie
3 eggs
1-1/4 cups (300 mL) cooked, pureed butternut squash
1 tablespoon (15 mL) Challenge® CANADA or
BENSON’S® Corn Starch
1-1/2 teaspoons (7 mL) pumpkin pie spice
1/2 teaspoon (2 mL) salt
1-1/4 cups (300 mL) BEEHIVE® or
CROWN® Golden Corn Syrup
1-1/4 cups (300 mL) milk
2 (8-inch/20cm) or
1 (9-inch/23cm deep dish) unbaked pie crust
Directions
Preheat oven to 400°F (200°C). 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 (180°C).
Bake for 35 to 40 minutes or until knife inserted near
center comes out clean. Cool on wire rack. Refrigerate.
Tips
CROWN LILY WHITE® Corn Syrup can
be used in place of the BEEHIVE® or
CROWN® Golden Corn Syrup.
CROWN LILY WHITE® Corn Syrup can
be used in place of the BEEHIVE® or
CROWN® Golden Corn Syrup.
© 2007 ACH Food Companies Inc., All rights reserved.