Fall Spiced Squash Pie

Basically a pumpkin pie, but more delicate in taste. To me, any fall squash lends itself to dessert.

Ingredients:

3 cups of cooked cubed cushaw squash
4 eggs
1 tsp of cinnamon
1/4 tsp of nutmeg
a dash of cloves
1 t dried ginger
2 tsp vanilla
1 1/2 cups sugar
1 pt heavy cream
1/2 tsp of pink Himalayan salt

Directions:

Place all items except eggs into a blender. Blend until smooth. Taste the mixture and make sure it’s how you like it and adjust if you need to.
Add eggs blend again until smooth.
Pour into a 9-inch-deep uncooked pie crust.
Bake for about 50 minutes at 375 degrees Fahrenheit or until the pie is set. Top with whipped cream.

I like to use deep dishes for pies. There is something about having that extra space to go vertical that I love. If you have extra filling, you can butter a couple of ramekins and bake it off crustless.