Fresh Squash Pie
My mom made this fresh every holiday. It became a tradition. She would get fresh gooseneck squash in the fall and process it. Then freeze to make pies. Now I do this. A story to go with this. My Mom asked my then new husband if he liked squash pie. He said no he did not. So, mom said that's ok, we'll have pumpkin pie. While eating the pie after our holiday dinner, she asked my husband how he liked the pie. He said it was really good. Of course, everyone laughed. The joke was on him. Mom made her delicious squash pie and served that. It's been a standing family conversation while eating the pie for the past 41 years. It's a great family memory for me and my husband. Mom is no longer with us.
- 1 c. light brown sugar firmly packed
- 2 T. flour
- 3 t. pumpkin pie spice
- 1/2 t. salt
- 2 c. fresh home prepared/processed gooseneck squash
- 1 egg lightly beaten
- 1 12-oz. can evaporated milk
- 1 9" deep dish fresh made pie pastry unbaked
Preheat oven to 350 degrees.
Put pie pastry in 9 inch deep dish pie pan, fill 1/2 full with pie weights to keep bottom of crust from bubbling. Bake pastry for 15 min. Remove from oven, let cool and remove pie weights.
In bowl, mix brown sugar, flour, pumpkin pie spice, salt. Stir in prepared squash, blend in egg and evaporated milk.
Pour into partially baked pie pastry. Bake 45-60 min. or until knife inserted comes out clean.
Cool completely, cut and serve. If desired, serve with whipped topping.