Tetsukabuto squash pie

Recipe of the Week
 
Tetsukabuto squash pie
 
Courtesy of
Alice Brantley Yeager
 
 



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Ingredients

1 9-inch unbaked pie shell
2 cups mashed or pureed cooked pulp of Tetsukabuto squash
1/2 tsp. vanilla
10 oz. evaporated milk
1/4 cup brown sugar
2 Tbsp. unbleached flour
1/2 tsp. nutmeg
1/2 tsp. ginger
1/3 cup chopped pecans

Method

Thoroughly mix pulp, vanilla, and milk. Mix sugar, flour, nutmeg, and ginger together and stir into the wet mixture. Pour into the pie shell and bake in 375° oven until the middle of pie is almost firm but still sticky. Remove from the oven and sprinkle with pecans. Continue baking until a straw inserted in the center comes out clean. Entire baking time takes 40-45 minutes.








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