This is one of the two dishes that really makes Thanksgiving for me–the other is my approximation of my grandmother’s summer savory dressing. Squash pie is made in much the same way as pumpkin pie, but is much lighter in flavour. I think I’m going to have a piece for breakfast! 😀
Line a pie plate with pastry. Do not prick the bottoms or sides of the pie shell. Preheat oven to 425F.
2 cups buttercup or hubbard squash mashed
3/4 cup honey
1 1/2 cups whipping cream
2 eggs, beaten
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
Pour into unbaked pie shell. Bake in 425F oven for 15 min, then reduce heat to 350F and bake for a further 45 min. Pie is done when inserted knife is removed clean. Cool before serving.
Happy Thanksgiving, Everyone!