Add new comment

Joan Tessier A… (not verified)

6 years 2 months ago

In reply to by Mark Chappel (not verified)

My mother's squash pie recipe was rich in flavor. Never tasted another one like it!
1 can squash pie filling, 1 cup brn sgr, 1/2 tsp salt, 1tsp cinnamon, 1 tsp ginger, 1/8 tsp allspice, 2 Tlb molasses, 3 eggs slightly beaten, 1 cup evap milk. Combine all ingredients and pour into unbaked pie shell. Bake til knife inserted in center comes out clean. 425° for 40-45 min.

The content of this field is kept private and will not be shown publicly.

Comment HTML

  • Lines and paragraphs break automatically.