Squash Pie edges out the Great Pumpkin

In my family squash pie is preferred to pumpkin, in part for it's creamier taste. Due to requests (thanks Glen!) I submit it with pleasure.

Squash Pie
1 1/2 c mashed, cooked squash (instructions for wrangling squash follow)
1/2 t salt or salt sub
12 oz can evaporated milk
1 t cinnamon
1/2 t each cloves, ginger & nutmeg
1/2 c white sugar
1/2 c brown sugar
1 t vanilla essence
1 T melted unsalted butter
2 eggs or 1/2 c egg substitute

1 unbaked 9" deep dish pie shell

Preheat your oven to 425 degrees.

1 medium butternut squash will produce about 1 1/2 c squash puree. I cut the squash into chunks, place it on a microwaveable plate, cover it with a microwave-safe bowl and nuke it for 3 minutes or so. You can then allow it to cool, peel the skin off and mash the flesh as uniformly as possible. To be sure the chunks are gone I've also mashed the flesh with a potato masher and then used a hand blender to create a puree, and even simmered the puree in an enameled pot to remove the excess liquid. Any way you do it the result should be a squash puree without obvious chunks. This puree freezes well.

Once you're ready to make your pie assemble all your ingredients and combine then in a large bowl (or measuring cup) with a rotary beater. Add the eggs last - you don't want to beat air into them, you just want to incorporate the egg into the batter. You can use a blender, but I'd start with the squash puree and evaporated milk to make sure they are mixed completely, and again add the eggs at the end and combine only until they are mixed well into the batter.

Pour your batter into the pie shell, perhaps with the pie shell on a baking sheet. Some people heat a baking stone in the oven, place the pie shell on the baking stone and pour in the batter, which often leads to more even cooking. Bake at 425 degrees for 10 minutes; reduce oven temp to 350 and continue to bake until custard is set, approximately 50 minutes. Insert a knife into the center of the pie to test for doneness - knife should come out clean. Be sure to keep an eye on the crust - if it becomes dark too quickly you'll want to put foil over the edges to prevent them from burning.

I hope you enjoy this new take on an old favorite. What are some of your favorite holiday recipes? Please share, and have a happy Thanksgiving!