Lemon Rum Squash Pie
|10 inch pie shell||1 (Unbaked, Unpricked)|
|Thick mashed squash||1 1⁄2 Cup (24 tbs)|
|White sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Ground ginger||3⁄4 Teaspoon|
|Ground cinnamon||3⁄4 Teaspoon|
|Freshly grated nutmeg||1 Teaspoon|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Eggs||2 , well beaten|
|Milk||1 Cup (16 tbs)|
|Whipped cream||1 Tablespoon|
Chill the pie shell.
Combine all the ingredients except the eggs and milk in a large bowl.
Beat the eggs and the milk together, strain into the other ingredients.
Pour into the pie shell.
Bake at 450 degrees for 10 minutes, reduce heat to 350 degrees, and bake 40-50 minutes or until the tip of a knife inserted in the middle comes out clean.
Cool and serve with whipped cream.