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Boston Marrow Squash Pie

A wonderful fall pie recipe; if you can't find Boston Marrow, substitute Butternut Squash

Servings: 8 people
Ingredients
  • 3 C Chunks of winter squash, peeled
  • 1 C Brown sugar, packed
  • 1 T Cornstarch
  • 1 Egg
  • 1 12 oz can Evaporated milk
  • 1 1/2 t Cinnamon
  • 1/4 t Freshly ground nutmeg
  • 1/4 t Ground cloves
  • 1/4 t Ground allspice
  • 1/2 t Ground ginger
  • 1 Unbaked pie shell
Instructions

  1. Steam the squash chunks in a saucepan for 20 minutes, or until tender. Drain.


  2. Place all the ingredients in a blender or food processor and blend until smooth.


  3. Pour into pie shell and sprinkle with pumpkin pie spice. Place in preheated 350 degree oven for 50 minutes, until the center is set.


  4. Serve with whipped cream or ice cream.