Recipe for Maple Squash Pie 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
3 x Eggs, slightly beaten
1/2 cup Maple syrup
1/2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Ginger
1/2 cup Sugar
1 cup Light cream (or liquid non-dairy creamer)
2 pkt Frozen cooked squash, thawed (In the U.S., this is most commonly packed in 10 oz boxes)
Instructions:
Instructions:
Yield: two 9" pies

Method: Preheat oven to 350 degrees.

Filling: In large bowl, combine eggs, sugar, syrup and light cream. Beat until smooth. Beat in squash.

Spoon filling into pie shells and bake on lowest shelf in oven for 55-60 minutes, or until filling is set.

Garnish with whipped cream (or non-dairy topping such as Cool Whip) or drizzle with additional maple syrup. Delicious warm or cold!

Note: I have successfully baked this in a glass casserole dish (13x9) as a pudding
*without* pie crust.

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