Squash Pie

from The Classic Vegetable Cookbook by Ruth Spear

Ingredients

2 eggs
2 Tbsp. flour
1 tsp. salt
1 ½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. allspice
¼ tsp. ginger
½ c. firmly packed dark brown sugar
½ c. granulated sugar
1 tsp. vanilla extract
2 c. squash puree***
1 c. milk or cream
1 partly baked 9-inch pie shell

***Use the Long Island Cheese squash, it will make a delicious pie.

Directions

1. Beat the eggs well, then beat in the flour, salt, cinnamon, nutmeg, allspice, ginger, sugars and vanilla. Stir in the squash puree and the milk and blend well.
   
2. Adjust oven rack to center position; place a cookie sheet on it and preheat oven to 425 degrees.
   
3. Pour half the squash mixture into the pie shell. Pull out the oven rack slightly, set the shell on the cookie sheet, and carefully pour in the rest of the squash mixture.
   
4. Bake for 10 minutes, then reduce oven heat to 350 degrees and bake 45 minutes more, or until pie tests clean. Cool or serve warm.

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