Recipe: Snowstorm Butternut Squash Pie (Farm Journal, 1960's)

SNOWSTORM BUTTERNUT SQUASH PIE

Unbaked 9-inch pie shell
1 3/4 cups strained, mashed, cooked squash
1 cup sugar
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
3 eggs
1 1/2 cups milk
1 tbsp butter, melted

Preheat the oven to 400 degrees F.

Combine the squash, sugar, salt, and spices. Blend in the eggs, milk, and butter. Pour into the unbaked pie shell.

Bake in the hot oven (400 degrees F) for 50 minutes or until a silver knife inserted in the filling 1-inch from the pie's edge comes out clean. Cool. Serve slightly warm or cold.

Makes 1 (9-inch) pie
Source: Farm Journal Pie Cookbook, 1965