Preheat oven to 350
Puree baked squash (if fresh) until very smooth.
Add sugar, cream, eggs and spices then blend well.
Pour filling into unbaked shell.
Bake until filling is set (50-60 min.)
Let cool at least 30 min.
From November 1986 issue.
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 8|
|Calories from Fat: 26 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 82.7mg||25 %|
|Sodium 39.3mg||1 %|
|Potassium 211.3mg||6 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 43.2g|
|Protein 2.9g||4 %|
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Calories per serving: 205
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