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Squash or Pumpkin Pie

From Lynne Wilson

Preheat oven to 425°F


Prepare a 9" pie shell.
1½ cups cooked, mashed squash or pumpkin
1½ cup milk
2 eggs
½ cup dark brown sugar
2 Tbsp. granulated sugar
½ tsp. salt
1½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
½ tsp. clove


Partially bake pie shell for 8 minutes, if desired. Beat together with eggbeater: very well drained pumpkin or squash, milk, eggs, dark brown sugar (lightly packed), Granulated sugar, salt, cinnamon, nutmeg, ginger, clove. Pour all into pie shell. Bake at 425°F for 45 to 55 minutes. Test for doneness with a knife as for custard.

Use the slowest speed on a mixer to mash (whip) pumpkin or squash. It will still have some texture (not pureed), but it won’t have lumps.