Squash Custard Pie - Karo

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Squash Custard Pie

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Yield: 2 (8-inch) or 1 (9-inch) deep-dish pie
Prep Time: 1:30
Bake Time: 50 to 55 minutes

Ingredients

3 eggs
1-1/4 cups cooked, pureed butternut squash
1 tablespoon corn starch
1-1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1-1/4 cups Karo^® Dark OR Light Corn Syrup
1-1/4 cups milk
2 (-inch) OR (-inch deep dish) unbaked pie crust

Directions

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.

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Squash Custard Pie

Yield: 2 (8-inch) or 1 (9-inch) deep-dish pie
Prep Time: 1 hour 30 minutes
Bake Time: 50 to 55 minutes

Ingredients

3 eggs
1-1/4 cups cooked pureed butternut squash
1 tablespoon corn starch
1-1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1-1/4 cups Karo^® Dark OR Light Corn Syrup
1-1/4 cups milk
2 (-inch) OR (-inch deep dish) unbaked pie crust

Directions

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.