![](https://cdn.statically.io/img/www.allrecipes.com/thmb/z2NwstihzNp-Xh2O7sRRydrVgx4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5648814-f67967d947cb49ee8fa40e93ecc64d5a.jpg)
Ingredients
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1 (9 inch) pie crust pastry
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1 (12 ounce) can evaporated milk
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1 cup cooked acorn squash
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½ cup white sugar
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½ cup brown sugar
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2 large eggs
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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½ teaspoon salt
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
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Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
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Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.
Nutrition Facts (per serving)
204 | Calories |
8g | Fat |
30g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 204 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 3g | 14% |
Cholesterol 39mg | 13% |
Sodium 220mg | 10% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 1g | 5% |
Total Sugars 20g | |
Protein 4g | 8% |
Vitamin C 2mg | 3% |
Calcium 97mg | 7% |
Iron 1mg | 5% |
Potassium 195mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.