Winter Squash Pie
From “Farm Journal’s Complete Pie Cookbook,” 1965.
1 unbaked 9” pie shell
1 ¾ cup mashed, cooked winter squash
1 cup white sugar
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
3 eggs1 ½ cup milk
1 tablespoon butter (or margarine), melted
• Combine squash, sugar, salt and spices. Blend in eggs, milk and melted butter, pour into pie shell.
• Bake in an oven pre-heated to 400°F for 50 minutes or until a silver knife inserted one inch from the edge of the pie comes out clean.
• Cool and serve slightly warm or cold.