This extremely moist pie tastes milky and sweet. The consistency is nothing like pumpkin pie; rather than being a smooth custard, it’s sturdy and textured.

　　

Ingredients

makes one 10-inch pie

　　1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)

　　1 pound butternut squash

　　1 cup white sugar

　　1/2 teaspoon ground ginger

　　1/4 teaspoon ground cinnamon

　　1/8 teaspoon ground nutmeg

　　Pinch of salt

　　1 1/2 cups hot milk

　　2 eggs

　　1 egg yolk

　　1 tablespoon unsalted butter, melted

　　

Step 1

Preheat the oven to 400°F. Lightly grease a baking sheet or 9 by 13-inch baking pan or line it with foil.

　　

Step 2

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 2 cups of squash and refrigerate any leftovers for another use.

　　

Step 3

Turn the oven up to 425°F. Line a 10-inch pie plate with the rolled-out crust.

　　

Step 4

Put the sugar, ginger, cinnamon, nutmeg, and salt in a bowl and stir to combine. Blend in the milk, squash, eggs, egg yolk, and butter. Pour the filling into the crust, just to the top of the crust; discard any extra filling, or pour it into a small greased custard cup and bake it alongside the pie (it will probably be done sooner than the pie).

　　

Step 5

Bake for 50 to 60 minutes, or until almost completely set. The filling should wobble very slightly in the center when the pan is jiggled, but a knife inserted in the center should come out clean. Check the crust halfway through the baking time; it will probably need pie shields or foil to prevent overbrowning. Cool on a wire rack 1 to 2 hours before slicing. Serve at room temperature.

　　Mrs. Rowe's Little Book of Southern Pies