The first time I made this pie, I used 1/2 sweet potato and 1/2 butternut squash because that is what I had from the garden. It was so delicious, that it's all I make now instead of pumpkin. I adjust the quantities (2 c. squash, 3/4 c. brown sugar, 4 tsp. cornstarch,2 eggs, 1 can evaporated milk, 3/4 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/8 tsp. cloves, 1/8 tsp. salt). I reduced the sugar and cinnamon, because I felt it was too much. Also, this fills the shell all the way to the top. I bake at 375 for 10-15 minutes then turn it down to 350 for 45-50 more. Everyone at work was begging for the recipe, so I sent them here!
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The first time I made this pie, I used 1/2 sweet potato and 1/2 butternut squash because that...