Squash Pie I
1¼ cups steamed and strained squash
¼ cup sugar
½ teaspoon salt
¼ teaspoon cinnamon, ginger, nutmeg, or
½ teaspoon lemon extract
1 egg
⅞ cup milk
Mix sugar, salt, and spice or extract, add squash, egg slightly beaten, and milk gradually. Bake in one crust, following directions for Custard Pie. If a richer pie is desired, use one cup squash, one-half cup each of milk and cream, and an additional egg yolk.