Squash Custard Pie
- 2 (8-inch) or 1 (9-inch) deep-dish pie
- 10 min
Preheat oven to 400°F.
Beat eggs slightly in a medium bowl. Add squash, corn starch, pumpkin pie spice and salt; stir until well blended. Add corn syrup and milk; stir until combined. Pour into pie crust.
Bake for 15 minutes; reduce temperature to 350°F. Bake for 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Refrigerate.