Squash Custard Pie

By Addie

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

Ingredients

• 1 cup sugar
• 1 cup mashed cooked winter squash
• 1 cup heavy whipping cream
• 3 eggs, lightly beaten
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 dash salt
• 1 unbaked pastry shell (9 inches)
• Whipped cream or topping or garnish

Preparation

Step 1

In a bowl, combine the first eight ingredients.

Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream. Yield: 8 servings.
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REVIEW:

This pie is awesome!!! I didn't have enough heavy cream so I had to substitute half & half for some of it and also used pumpkin pie spice instead of the individual spices listed. The pie came out wonderful and filled my house with an incredible aroma :)