Butternut Squash Pie

  • 1 cup sugar 
  • 1 cup steamed squash strained
  • ¾ teaspoon salt
  • 3 eggs
    1 teaspoon cinnamon
  • 1 cup heavy cream or evaporated milk
  • 1 teaspoon nutmeg
  • ½ recipe plain pastry
  • ¾ teaspoon ginger  
  • ¼ teaspoon mace

Add sugar, salt and spices to squash and mix thoroughly. Beat eggs, add cream and mix with squash. Line pie pan with pastry and pour in filling. Bake at 450 for 10 minutes, then reduce temperature to a moderate 350 and bake for 40 minutes longer or until knife inserted in center comes clean.

Makes a 9 inch pie.  

The recipe has been adapted using brown sugar, graham cracker crust and no mace.

 

Recipe Source:  Tana Comer’s Mom‘s  “The American Cookbook” 1944