Squash Pie

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 1¼ cups steamed and strained squash.
  • ¼ cup sugar.
  • ½ teaspoon salt.
  • ¼ teaspoon cinnamon, ginger, nutmeg, or
  • ½ teaspoon lemon extract.
  • 1 egg.
  • ⅞ cup milk.


Mix sugar, salt, and spice or extract, add squash, egg slightly beaten, and milk gradually. Bake in one crust, following directions for Custard Pie. If a richer pie is desired, use one cup squash, one-half cup each of milk and cream, and an additional egg yolk.

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