4 eggs

3 cups kabocha squash (prepare by baking, cooling and pureering)

2 cups brown sugar, packed

2 T. flour

1 t. salt

2 t. cinnamon

1 t. nutmeg

1 t. ginger

½ t. cloves

2 (12.2 oz) cans evaporated coconut milk

2-3 unbaked pie shells

Mix eggs and pre-cooked/pureed kabocha squash. Stir in brown sugar, flour, salt and spices. Stir in evaporated coconut milk. Pour into unbaked pie shells. Bake at 425 F for 15 minutes, then 350 F for 35-40 minutes. To test: knife inserted in middle should come out wet but clean.

Cook’s note: You can also substitute evaporated milk for evaporated coconut milk and kabocha squash for pumpkin in your favorite pumpkin pie recipe.

Recipe courtesy of Barbara Scott, Markleville, Indiana