Mrs. Brown’s Winter Squash Pie

Name: Mrs. Brown’s Winter Squash Pie
Yield: makes one 9-inch pie
Ingredients: 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19); 1/2 pound pureed cooked acorn or butternut squash; 2 cups milk; 1/2 cup sugar; 2 tablespoons all-purpose flour; 1 teaspoon pumpkin pie spice; 1/8 teaspoon salt; 2 eggs, beaten; 1 1/2 teaspoons vanilla extract; Ground nutmeg, for sprinkling

January 24, 2012

Thanks to Mrs. Brown, mother of longtime Mrs. Rowe’s employee Eric Brown, for this gently flavored pie recipe. It’s a testament to the Southern creative ability to use everything from the garden, not letting anything go to waste.

Recipe notes

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