My mother didn't make pumpkin pie when I lived at home, she made squash pie. There were always bushels of butternut and acorn squash in the garden, just waiting to be made into pies. I remember that our acorn was darker yellow and less watery than the acorn squash I get today.
Squash Pie
1 unbaked pie shell
1 c evaporated milk (Mom always used Carnation. It was a household staple.)
1 and 1/2 c butternut or butternut and acorn squash cooked, mashed
3/4 c sugar
1 T flour
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves
3 eggs
1. Beat milk and squash together until fairly smooth.
2.
In bowl, mix sugar, flour, ginger, nutmeg, cloves, and cinnamon.
3. Add eggs.
4.
Beat well with rotary beater.
5.
Add spice mixture to squash and milk mixture.
6.
Stir together well.
7. Pour into pie shell.
Bake at 400 ° for 10 minutes, then reduce heat to 350 ° and bake until knife in the center comes out clean, about 15-20 minutes. If the crust edges begin to get too brown, cover them with aluminum foil.
