Squash Pie

This is a recipe from my sister... I don't know where she got it, but it is a HUGE hit at our house. It can be made with or without a crust...without, we call it custard instead of pie... for a quick and easy crust I just made the oatmeal crust from Wardeh at Gnowflins and it was good. (mine was not soaked, next time)

1 3/4 c pureed cooked winter squash (butternut or acorn or anything really)

1/2 c Honey

2 tsp vanilla

1 T cinnamon

1/2 rounded tsp ginger

1/4 tsp nutmeg

1/2 tsp sea salt

3 eggs

1 c coconut milk (Cream would be good too)

1/2 c chopped walnuts or pecans (Optional)

Grease pie pan, mix squash, honey, and seasoning. Add eggs and milk. Pour into pie crust or pie plate and bake at 350 for 35-45 minutes. The pie should be set to about 2/3 from the edge. The center will cook and set as the pie cools on the counter.

"Try not to eat the whole thing in one day!" - my sister

note: on the squash... I've never measured it.. have just used the whole thing. And, I hate scooping it out of the skin so I peel it and cut it into chunks before I bake it then I don't have to mess with the squash while it is hot.