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.
Squash Pie II
| 1 cup squash, steamed and strained | |
| 1 cup heavy cream | |
| 1 cup sugar | |
| 3 eggs, slightly beaten | |
| 4 tablespoons brandy | |
| Cinnamon | 1 teaspoon each |
| Nutmeg | |
| Ginger | ¾ teaspoon each |
| Salt | |
| ¼ teaspoon mace | |