Sweet Winter Squash Pie

Serves 8 to 10

1 10” single pie crust, unbaked
3 cups cooked, pureed winter squash
2 Tbsp molasses
3/4 cup honey
1/4 tsp ground cloves
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp salt
4 eggs, lightly beaten
1 1/2 cups cream

Preheat oven to 400. In a large bowl, combine the squash, molasses, honey, spices, salt, eggs and cream. Mix until completely smooth. Pour the filling in to the prepared pie crust and bake for 10 minutes. Reduce the heat to 350 and bake for another 45 minutes, until the custard is set.

The City Gardeners Cookbook (Seattle’s P-Patch Gardens)