Another Archive Re-post - Arlene's Snowstorm Squash Pie

My mother had this pie recipe book - Farm Journal's Complete Pie Cookbook (1965). In it was every recipe for every pie she had ever made, plus all of her changes and adjustments that made them her own. When I moved back to Wisconsin and into the family home (after her death), there, in the house were many of her cookbooks and among those her pie cookbook. All her handwriting and notes and even small cards inside that she had written. I was dumbfounded why it was still there, but glad that this was the inheritance left for me.

Anyone who has ever ate a meal at my mother's house and it involved a pumpkin pie, was fooled. There was never pumpkin in our house - never a can of pumpkin, never a fresh pumpkin cooked and pureed. Not one solitary pumpkin in over 40 years. The secret it out - it was all squash pie. Butternut squash to be exact. She was slow-roasting squash before Ina Garten had even thought of walking into a kitchen. In the fall, the garden would be cleaned out of all the squash, stashed in the garage and then she would start roasting butternut squash and pureeing it. She would then freeze some for later in the winter. But, there would still remain several squash, in a basket, covered with heavy quilts that she would keep, so that she would have them for Thanksgiving. Fresh roasted butternut squash, turned into these luxurious creamy, silky custard pies. Thanks mom. Your love clearly was felt through your food!

Arlene's Infamous Snowstorm Squash Pie Recipe

1-1/2 to 1-3/4 c of roasted, pureed butternut squash
1 c sugar
1 t salt
1 t cinnamon
1 t nutmeg (can adjust for personal taste)
1/2 t ginger
3 eggs
1-1/2 c cream (can use whole milk, evaporated milk in substitution)
1 t butter, melted
1 unbaked pie shell (recipe for a perfect flaky pie crust will come shortly)

Cut squash in half - scoop out seeds and threads. Place face down onto a baking sheet sprayed with cooking spray. Roast for about one hour in 375 degree oven.

Scoop out squash from skins and put into food processor. Puree until smooth. Set aside. You will need about 1-1/2 c to 1-3/4 c of pureed squash.

Combine Squash, sugar, salt, cinnamon, nutmeg, and ginger into a bowl. Blend eggs, cream, and melted butter. Add egg mix to squash mix and combine well. Pour into unbaked pie shell. (Deep dish if you have one).

Bake in 400 degree oven 50 minutes or until knife inserted in the center of filling comes out clean. Cool on wire rack. Serve warm or cold.