I used a Lower Salmon River Squash for this pie, though any Winter squash would do. The stronger flavored the squash, the better. This was good. Not spectacular but pretty good. Some tips to make it even better: 1. Double the spices and add a touch of cloves. 2. Use evaporated milk, or what I did, half heavy cream and half milk. 3. Let the pie sit in the refrigerator overnight after you bake it, it's much better the next day served cold. Don't eat it warm, it's just not good when warm. 4. Purée the squash in a blender before adding other ingredients. It's a great way to use up squash, and it's an easy and quick pie to make.
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I used a Lower Salmon River Squash for this pie, though any Winter squash would do. The...