Filling for Squash or Pumpkin Pie

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PastryThe Plain Sailing Cook Book

Ingredients

• Fresh squash or pumpkin
• ¼ cup sugar
• ¼ teaspoon clove
• ¼ teaspoon cinnamon
• 1 egg
• ¾ cup milk

Utensils

• Steamer
• Colander
• Potato-masher
• Double-boiler
• Mixing-bowl
• Dover beater
• Mixing-spoon

Directions

1.

Steam several pieces of peeled squash or pumpkin until tender.

2.

Put the steamed vegetable through the potato-ricer, or mash it with a potato masher through a colander.

3.

Scald the milk in a double-boiler.

4.

Beat the egg, and add it to 1 cup of the mashed vegetable in a bowl.

5.

Stir the hot milk, sugar, cinnamon, and clove into the vegetable, mixing all well together.

6.

Allow the mixture to cool thoroughly before being used in a pie.

Remarks

Squash or pumpkin pie is made with a bottom crust only. The pie should be put into a moderate oven, and the heat reduced after five minutes. Cook very slowly, until the filling thickens like custard.

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