Squash Custard Pie
Similar to pumpkin pie but still with a unique flavor.
Prep Time: 1 hour, 30 minutes
Bake Time: 50 to 55 minutes
Yield: 2 (8-inch) or 1 (9-inch) deep-dish pie
1-1/4 cups cooked, pureed butternut squash
1 tablespoon Argo® Corn Starch
1-1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1-1/4 cups corn syrup, dark OR light
1-1/4 cups milk
2 (8-inch) OR 1 (9-inch deep dish) unbaked pie crust
Preheat oven to 400°F.
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. Bake for 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Refrigerate.