Fall, Thanksgiving Dessert: Easy Squash Honey Pie Recipe

We're still in summer weather mode here in California, but I know many parts of the country are ready for Fall recipes, so I've picked out a delicious Squash Honey Pie Recipe. It can become a new tradition for your Thanksgiving tables and all through Fall. Add more honey to taste if you prefer.

For Thanksgiving I always have three standard desserts which family and friends request -- Pumpkin Pie, Pecan Pie and Apple Tart. It just wouldn't be Thanksgiving for them without these desserts, but each year I also have a new dessert or two on the table depending on how many guests we are welcoming into our home, or perhaps to bring as a hostess gift or Autumn party potluck item. I don't mind having plenty of extras for any party as everyone always loves to take those home. Pies and tarts make particularly tasty breakfasts too, and used to be common breakfast fare as a matter of fact.

Link up your vintage desserts. What traditional desserts do you serve in the Fall and for Thanksgiving?  Holidays are often a time when we will make recipes which have been in the family for a generation or more, so share with all of us, won't you?

Be sure to follow proper blogging etiquette. Problems with spammers are forcing me to delete anyone not following the rules.

Squash Honey Pie

2 cups squash

3/4 teaspoon ginger

1/2 teaspoon cinnamon

3 eggs, slightly beaten

1 1/2 cups thin cream

1/2 teaspoon nutmeg

Few grains of salt

Honey

Rub squash through sieve. Combine squash, eggs, cream, and salt. Pour into pastry-lined pan. Bake in hot oven (425 F.) about 25 minutes, or until an inserted knife comes out clean. Cool. Cover with strained honey and finely chopped nuts. Serve at once.

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