Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Milk

  2. 1 1/2 cups 297g / 10oz Mashed cooked butternut - squash

  3. 3/4 cup 148g / 5 1/5oz Sugar

  4. 1 tablespoon 15ml Flour

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/2 teaspoon 2 1/2ml Ground ginger

  7. 1/2 teaspoon 2 1/2ml Ground nutmeg

  8. 1/2 teaspoon 2 1/2ml Ground cinnamon

  9. 2 teaspoons 10ml Eggs (large)

  10. 1 Pie shell

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Pour warm filling into pie shell. Bake at 400F.

  4. minutes, then reduce heat to 350F. and bake until pie sets, about 15-20 minutes.


Send feedback