Baked Hubbard Squash Custard Pie

Ingredients

• 1 quart cooked Hubbard squash, mashed and dried
• ¾ cup granulated sugar
• Peel and juice of 1 large lemon
• ½ nutmeg, grated
• 1 tbsp powdered ginger
• 1 tbsp powdered cinnamon
• 1 small tsp salt
• 6 drops rose water
• ½ cup cream
• 4 eggs, beaten
• 3 cups scalded milk
• Pie crust for deep tin pie dish

Method

1. 1 Steam squash until soft, then rub through a coarse sieve. Ensure the squash is thick and dry.
2. 2 Mix squash with sugar, lemon peel/juice, nutmeg, ginger, cinnamon, salt, rose water, cream, and beaten eggs.
3. 3 Stir in scalded milk. Taste and adjust sweetness or spice if needed.
4. 4 Line a deep pie dish with crust. Fill with mixture and bake until the filling is set.