Elegant Squash Custard Pie

This variation of pumpkin pie uses mashed squash instead, and combines it with eggs, evaporated milk, brown sugar and spices in a pie shell.

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Ingredients:

• Pastry for Deep 9" Pie Shell
• (See Homemade recipe in "Notes" below, or you can use a purchased pastry shell)
• 2 1/2 cups mashed, cooked winter squash
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 2 eggs
• 12 oz can evaporated milk plus milk or half-and-half to make 2 cups total

Method

Preheat oven to 450 degrees. Line 9" deep dish pie pan with pastry. Put pan on a large cookie sheet or pizza pan to catch the drips. Combine other ingredients in large mixer bowl on low speed. Increase mixer speed to medium and continue beating 3 minutes, scraping sides often. Pour into prepared shell; don't overfill. (If you have extra, pour into custard cups sprayed with nonstick spray and bake them with the pie.) Place pie in oven and bake 10 minutes; lower the temperature to 325 and bake until firm, about 45 minutes. (A knife inserted near the center should come out clean.) Cool on rack to room temperature before refrigerating until ready to serve.

Notes: Old Fashioned Pastry: 1 3/4 cups all purpose flour 1 teaspoon salt 1/3 cup lard 1/2 cup butter 1/3 cup "ice water" In medium mixing bowl combine salt with flour using a whisk. Add cold butter and lard - mix with fork just until "crumbly"; do not soften lard. Sprinkle water over by tablespoons - stirring until just enough has been added to allow you to pat the crust into a ball. Wrap and chill at least one hour. Roll out on lightly floured board. Makes enough for 2, 9" pie shells or 1, 9" two-crust pie.

Number of servings: 6-8

Submitted By: m.f.hyatt2022060
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