Recipe: Squash Custard Pie (using butternut squash)

SQUASH CUSTARD PIE
"Similar to pumpkin pie but still with a unique flavor."



3 eggs
1 1/4 cups cooked, pureed butternut squash
1 tablespoon Argo Corn Starch
1 1/2 teaspoon Spice Islands 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 degrees 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 degrees F. Bake for 35 to 40 minutes or until knife inserted near center comes out clean.

Cool on wire rack. Refrigerate.

Makes 2 (8-inch) or 1 (9-inch) deep-dish pie
Source: Karo, ACH Food Companies, Inc.