This pie is lighter in flavor and texture than its pumpkin cousins. If you’ve got a pie shell waiting, it’s a snap to get this treat into the oven.

　　

Ingredients

serves 8

　　1 11-ounce package of frozen cooked winter squash

　　1 1/4 cups milk

　　3 eggs

　　3/4 cup sugar

　　1 teaspoon vanilla

　　1/4 teaspoon salt

　　1 teaspoon ground cinnamon

　　1/4 teaspoon nutmeg

　　Pinch of ground cloves

　　1 unbaked 9- or 10-inch pie shell (thawed, if frozen)

　　

Step 1

Preheat the oven to 350°.

　　

Step 2

Warm the squash in a microwave oven or in a pot on top of the stove. Place it in a blender or mixing bowl with the milk, eggs, sugar, vanilla, salt, and spices and whirl, or whisk by hand, until smooth.

　　

Step 3

Place the pie shell on a baking tray and pour the filling into it. (Purchased pie crusts vary in depth, so if you have too much filling for your crust, put the extra in a custard cup or ramekin and follow the directions in the note below.)

　　

Step 4

Bake for 30 to 40 minutes, until the the filling is set but there is still a little jiggle in the center. Cool at room temperature for at least 30 minutes before serving.

　　

Ingredient Notes

Step 5

Good frozen pie shells, including wheat-free ones, are available in natural foods stores and large supermarkets.

　　

Step 6

For custard instead of pie, bake the filling in unbuttered custard cups set in a hot water bath. Depending on the size of your cups, this recipe will make 4 to 8 custards. Bake for 15 to 25 minutes, until just set. Cool at room temperature for at least 15 minutes before serving.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.