1 (3 ounce) package dried acorn squash
1 2/3 cups water
1/2 teaspoon vanilla extract
1 packet instant vanilla pudding mix
1 cup milk
1 1/2 quarts cold milk
1 tablespoon distilled white vinegar
Preheat oven to 350 degrees F (175 degrees C). Bolt 8 wooden pegs in cake pans.
In a medium saucepan, bring water to a boil, then reduce heat and simmer until thickened, about 10 minutes. Remove from heat and pour into a medium bowl. Stir together the pudding mix, milk, vinegar and 1 cup milk. Mix well and pour into pans.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into center of a pie comes out clean.
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