Mrs. Browns Winter Squash Pie
- 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
- 1/2 pound pureed cooked acorn or butternut squash
- 2 cups milk
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 2 eggs, beaten
- 1 1/2 teaspoons vanilla extract
- Ground nutmeg, for sprinkling
- Preheat the oven to 350F.
- Line a 9-inch pie plate with the rolled-out crust.
- Cut the squash in half lengthwise, scoop out the seeds, and place on the baking sheet cut-side down.
- Bake for about 30 minutes, until tender.
- Once the squash is cool enough to handle, scoop the flesh into a bowl and mash it.
- Measure out 1 cup of squash and refrigerate any leftovers for another use.
- Put the milk in a saucepan over medium high heat and stir in the squash.
- Cook, stirring occasionally, just until the milk is steaming.
- Remove from the heat and stir in the sugar, flour, pumpkin pie spice, and salt, then add the eggs and vanilla and stir until thoroughly combined.
- Pour the filling into the crust and sprinkle with a bit of nutmeg.
- Bake for about 45 minutes, until set in the center.
- A toothpick inserted 1 inch from the edge should come out clean and the center should have a slight shimmer.
- Cool on a wire rack for 1 to 2 hours before slicing.
- Serve slightly warm or cool.
pie pastry, acorn, milk, sugar, flour, pumpkin pie spice, salt, eggs, vanilla, ground nutmeg
Taken from www.epicurious.com/recipes/food/views/mrs-brown-s-winter-squash-pie-390075 (may not work)