Candy Roaster Pie

Ingredients:
1-1/2 cups of heavy cream
2 cups of Candy Roaster Squash puree, see instructions
4 large eggs, beaten
1/2 cup white sugar
1/4 cup brown sugar
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground allspice
1 prepared raw pie crust

Instructions:
Add everything together and mix well. Pour into a prepared raw pie crust
and put into a preheated 450F degree oven and set a timer for 15 minutes.
When the timer goes off set the oven temperature to 350F degrees and bake
for another 45 minutes or so until the edges of the pie are browning and
the center is solid. Remove the pie from oven and cool for about 30 to 45
minutes.

For the Candy Roaster Squash Puree: Use a medium sized Candy Roaster
squash , about 3 pounds. Cut open, take out the seeds and place the squash
cut side down on a cookie sheet and into a 350F degree oven for about 45
minutes; cook until it is softy and there is liquid on the bottom of the
pan. When the squash is cooked take out of the oven, flip them over so the
flesh side is facing towards the ceiling so it will cool faster.

Take the cooked squash, remove the flesh and mashed it into a puree using
a fork, a potato masher or a food processor to get the flesh smooth. If
the squash seems watery put the puree into a strainer and let the water
drip out for a couple of minutes, you can quicken this by gently pushing
on the pulp in the strainer.

Source: http://www.hungrybrowser.com/phaedrus/m1019F07.htm#2 (Entered by Pamela Klein)
Serves: 1 pie

Ingredients

Step by Step Instructions

1. For the Candy Roaster Squash Puree: Use a medium sized Candy Roaster squash , about 3 pounds. Cut open, take out the seeds and place the squash cut side down on a cookie sheet and into a 350F degree oven for about 45 minutes; cook until it is softy and there is liquid on the bottom of the pan. When the squash is cooked take out of the oven, flip them over so the flesh side is facing towards the ceiling so it will cool faster.

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