The best delicious Mother's Squash Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mother's Squash Pie recipe today!
Hello my friends, this Mother's Squash Pie recipe will not disappoint, I promise! Made with simple ingredients, our Mother's Squash Pie is amazingly delicious, and addictive, everyone will be asking for more Mother's Squash Pie.
What Makes This Mother's Squash Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mother's Squash Pie.
Ready to make this Mother's Squash Pie Recipe? Let’s do it!
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1 c Milk 1/2 ts Ground ginger
1 1/2 c Mashed cooked butternut 1/2 ts Ground nutmeg
-squash 1/2 ts Ground cinnamon
3/4 c Sugar 2 lg Eggs
1 tb Flour 1 9″ pie shell
1/2 ts Salt
Because of its Thanksgiving associations, pumpkin has become the
pre-eminent squash for pie-making. Many 19th century connoisseurs,
however, insisted that other winter squashes had a more refined
flavor. This recipe (Mabel Gray’s from “Yankee Magazine’s Great New
England Recipes,” 1983) would also work with acorn and other squashes.
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’F. 10 minutes, then
reduce heat to 350’F. and bake until pie sets, about 15-20 minutes.
Makes 6-8 servings.
Each of 6 servings contains about: 428 calories; 349 milligrams
sodium; 109 milligrams cholesterol; 21 grams fat; 54 grams
carbohydrates; 8 grams protein; 0.53 grams fiber.
Yields
8 servings
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