Thanks to Mrs. Brown, mother of longtime Mrs. Rowe’s employee Eric Brown, for this gently flavored pie recipe. It’s a testament to the Southern creative ability to use everything from the garden, not letting anything go to waste.

　　

Ingredients

makes one 9-inch 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

　　

Step 1

Preheat the oven to 350°F. Line a 9-inch pie plate with the rolled-out crust.

　　

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 1 cup of squash and refrigerate any leftovers for another use.

　　

Step 3

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.

　　

Step 4

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.

　　Mrs. Rowe's Little Book of Southern Pies