If you like pumpkin pie, but are looking for something a bit richer and more flavorful, Squash Pie is the pie for you.
I used heirloom hubbard squash to make this hundred-year-old Squash Pie recipe, but other winter squash would work equally well.
This recipe uses less milk and more eggs than the typical modern pumpkin pie recipe. Similarly the spices are just a little different from modern recipes. Many modern recipes call for cinnamon, nutmeg, and ginger – the old recipe lists cinnamon and nutmeg, but does not call for any ginger. All of these tweaks are good – but the texture and taste are a little different than modern Pumpkin Pies.
Here’s the original recipe:
Paste is an archaic term for the pie pastry. When I made this recipe I used my usual pie pastry recipe, but sometime soon I’ll try the old recipe for “Chopped Paste.”
Here’s the Squash Pie recipe updated for modern cooks:
1 3/4 cups winter squash (hubbard, butternut, etc.), pared and cut into 1-inch cubes
1/2 cup sugar
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 9-inch pie shell
Put cubed squash in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until tender (about 20 minutes); remove from heat and drain. Puree squash. (There should be approximately 1 cup of pureed squash.)
Preheat 425° F. Put pureed squash in mixing bowl, add sugar, eggs, milk, salt, cinnamon, and nutmeg; beat until smooth. Pour into prepared pie shell. Place in oven. Bake for 15 minutes, then reduce heat to 350°. Continue baking (approximately 40-50 minutes) until a knife inserted in the center of the pie comes out clean.