- 3 eggs
- 1/3 cup firmly packed brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt, optional
- 1 package (10 oz.) frozen winter squash, thawed
- 1 can (16 oz.) solid pack pumpkin
- 1/4 (1 oz.) cup chopped pecans, toasted*
- Toaster pecans,* optional
In large bowl, beat together eggs, sugar, spice and salt, if desired, until blended. Stir in squash, pumpkin and chopped pecans.
Pour into lightly greased round 2-quart baking dish. Smooth top. Bake in preheated 350°F oven until lightly browned and cake tester or knife inserted near center comes out clean, about 30 to 35 minutes. Garnish with pecan halves, if desired.
*To toast pecans, place nuts single layer on baking sheet. Bake in preheated 350'F oven, stirring occasionally, for 10 to 15 minutes. |
