CAKES AND PIES/ BUTTERNUT
SQUASH PIE
BY: MARGARET LOUISE RICKETTS
Preheat oven to 425 degrees.
INGREDIENTS:
2 cups cooked, strained and mashed squash
(Joan used the Ninja Processor to puree squash)
(Joan used the Ninja Processor to puree squash)
1 tsp. salt
1 1/2 cups evaporated milk
3 eggs
1 cup sugar
1 tsp. cinnamon (if making for Dad 1/4 tsp.)
1/2 tsp. nutmeg
1/2 tsp. ginger
1 tbsp. butter, melted
1/4 cup Rum (you can use 2 tsp. rum flavoring)
Beat together all ingredients with mixer. Pour into a prepared pie crust.
Bake just until a silver knife inserted 1" from side of filling comes out clean
(about 45 to 55 minutes). The center may look soft, but will set later.
Dad says, "this was Momma's specialty."
Photo of Tommy and Louise Ricketts , Christmas Morning,
Forestville, Maryland
