Ingredients
1 sheet refrigerated pie crust1 large egg1-1/2 cups mashed cooked Hubbard or butternut squash1 can (12 ounces) evaporated milk1 cup sugar2 tablespoons molasses1 tablespoon cornstarch1/2 teaspoon salt1/4 teaspoon ground nutmegOptional: Sweetened whipped cream and additional ground nutmeg
Preparation
Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk together egg, squash, milk, sugar, molasses, cornstarch and salt. Pour into the crust; sprinkle with nutmeg.
Bake pie on a lower oven rack 10 minutes. Reduce oven setting to 325°; bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with sweetened whipped cream and additional ground nutmeg.
