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. Posted to JEWISH-FOOD digest V96 #55 Date: Sat, 19 Oct 1996 00:56:54 -0700 (PDT) From: leiba@eskimo.com
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