Wow! I am finally finishing up this recipe. I had made the graham crackers for winter squash pie and here is the rest of the recipe as I promised. We actually need another and there has been a request for pumpkin ice cream. I see more squashes in my future. I just wish the plants in the garden actually had fruit on them!
Winter squash pie
1 small winter squash
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup melted butter
2 eggs
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
12 ounces evaporated milk
Cut the winter squash in half. Clean out the seeds and stringy flesh. Bake at 350 degrees for 45 to 60 minutes. Let cool. Scrape out two cups of meat.
Preheat oven to 350 degrees Fahrenheit. Butter a 9 inch spingform pan.
In a bowl, mix the graham crackers, pecans, brown sugar, and white sugar. Pour in the melted butter and mix together.
This mixture will have a sandish consistency.
Press into the bottom of the pan and up the sides.
In a medium bowl, mix the squash meat, eggs, sugar, spices, and milk. Mix well. I would actually blend this to get a very smooth texture.
Pour into the pan with the prepared crust.
Bake 40 to 50 minutes, or until a knife inserted into the middle comes out clean.
This was just so good. I do not really need to play with this recipe anymore because I truly like very simple. But since we need another pie around here, playing is on the agenda!
I think I need a big smile here!