11/4 cups steamed and strained squash|
1/4 teaspoon cinnamon, ginger, nutmeg, or
1/4 cup sugar
1/2 teaspoon lemon extract
1/2 teaspoon salt
7/8 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.