Mother's Squash Pie
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
|
|
| 1 ½ | cups |
butternut squash
cooked, mashed |
*
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| 2 | large |
eggs
|
|
| 1 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
|
|
| 355 | ml |
butternut squash
cooked, mashed |
*
|
| 177 | ml |
sugar
|
|
| 15 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 2 | large |
eggs
|
|
| 1 | each |
pie shell (9 inch)
|
|
Directions
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℉ (200℃) 10 minutes, then reduce heat to 350℉ (180℃) F and bake until pie sets, about 15 to 20 minutes.
