Mother's squash pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| 1½ | cup | Mashed cooked butternut squash |
| ¾ | cup | Sugar |
| 1 | tablespoon | Flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Ground cinnamon |
| 2 | larges | Eggs |
| 1 | 9\" pie shell | |
Directions
Because of its Thanksgiving associations, pumpkin has become the pre-eminent squash for pie-making. Many 19th century connoisseurs, however, insisted that other winter squashes had a more refined flavor. This recipe (Mabel Gray's from "Yankee Magazine's Great New England Recipes," 1983) would also work with acorn and other squashes.
Heat milk and squash together in double boiler. In bowl, mix sugar, flour, salt, ginger, nutmeg and cinnamon. Then add eggs. Beat well with rotary beater. Add mixture to milk and squash in double boiler.
Stir together well. Do not boil.
Pour warm filling into pie shell. Bake at 400'F. 10 minutes, then reduce heat to 350'F. and bake until pie sets, about 15-20 minutes.
Makes 6-8 servings.
Each of 6 servings contains about: 428 calories; 349 milligrams sodium; 109 milligrams cholesterol; 21 grams fat; 54 grams carbohydrates; 8 grams protein; 0.53 grams fiber.
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