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SQUASH PIE




Source of Recipe


My


Recipe Introduction


Squash pie is very much like pumpkin or sweet potato pie. Only I find the flavor to be more mellow (not quite as strong). It's traditionally considered to be an "Autumn" pie, when squash are plentiful, and was always a tradition, in my family, at Thanksgiving time!



List of Ingredients




2 cups (16 oz) cooked, mashed squash 0R 1 (15 oz) can of squash
½ cup sugar
½ teaspoon salt
1 teaspoon ginger
½ teaspoon nutmeg
½ teaspoon cinnamon
2 beaten eggs
1½ cups milk or 1 (12 oz) can EVAPORATED milk



Recipe



Mix sugar, salt and spices. Blend well into squash. Beat the eggs in a separate bowl, and add the milk to them (I prefer the evaporated, but it's a matter of personal choice!). Mix well, and blend into the squash mixture. Pour into a 9" pie plate lined with crust. Bake for approximately 1 hour at 400°. Remember, if the crust starts to get too brown around the edges, cover them with foil.


**Notes: Pie can also be cooked at 425° for 20 minutes, then lower the temperature to 375° for 40. This is a pain, so I prefer to just cook it at 400° for the entire time.