Pie

Libbys recipe is the best
I'm.using my roasted pumpkin slash Zuccinni hubrid puree and while milklook for.aunt bernitas flaky crust recipemm makes me want Apple pie with crumble top.and Grampas sour green apples
Love fall!
Ingredients 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz.) LIBBY'S® 100% Pure PumpkinLIBBY'S® 100% Pure Pumpkin 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated MilkNESTLÉ® CARNATION® Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Directions MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

I roast my zuccini pumpkin hybrids squash in the oven at 350 upside down first in water then flip over can salt and butter but its just made it soft enough to remove from the skin and puree into pie