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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

  1. Preheat oven to 400°F.
  2. 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.
  3. 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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print image

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.