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SQUASH PIE




Source of Recipe


ORIGINAL RECIPE


List of Ingredients




Crust: 1½ cups flour
½ teaspoon salt
1 Tablespoon Splenda
½ cup vegetable oil
3 Tablespoons COLD milk

1 (15 oz) can of squash (or 1 lb cooked squash)
½ cup Splenda
½ cup Carnation Instant Non-Fat Milk (to bulk it up!)
1 teaspoon ginger
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon salt
2 eggs (beaten, separately, one at a time)
1 can Carnation (12 oz) Evaporated Milk



Recipe



Directions: Preheat oven to 375°.

Crust: In 9" glass pie plate, place flour, salt & Splenda. Mix well. Pour in vegetable oil and cold milk. Stir all together with a fork, until a ball forms, making sure ingredients are well mixed. Press crust into place in pan with fingers. Flute edges.

For Filling:
Combine Splenda, Carnation Instant milk, and spices. Add Squash and Mix well. Add beaten eggs to Evaporated Milk. Beat well, and then Mix well into the squash mixture. Pour into Pie Crust.

Bake at 375° for approximately 45 minutes or a little more. A custard based pie is done when the middle is still slightly "wobbly". A knife, inserted in the filling near the EDGE of the pie, will come out clean. (The pie will continue cooking, as it cools.) Splenda recipes tend to be done sooner than traditional recipes, made with sugar.

Note: Pumpkin may be used in place of Squash