Squash Custard Pie
Country Woman
Meet the Cook: Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon.
This particular pie was something I improvised. We love pumpkin pie...but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school - or to serve as a different dessert for Thanksgiving or Christmas.
We (my husband and I have a 10-year-old son) moved out to the country to get away from the crowds. Our home's on 15 acres. We're grazing a few cattle this year, and deer, wild pigs and an occasional skunk visit at night.
-Mary Kelly, Hopland, California
SERVINGS: 8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 10 min. + chilling Bake: 55 min. + cooling
Ingredients:
- 1 cup mashed cooked winter squash
- 1 cup whipping or heavy cream
- 1 cup sugar
- 3 eggs, lightly beaten
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Dash salt
- 1 unbaked pastry shell (9 inches)
- Whipped cream or topping or garnish
Directions:
In a mixing bowl, combine all ingredients except for the pie pastry and additional whipped cream. Pour into the pastry; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Serve with a dollop of whipped cream. Yield: 8 servings.