The Recipe
by volume by weight
1 can squash puree (15 oz) 420 grams squash puree
1/2 cup sugar 99 grams sugar
1/2 teaspoon salt 2 grams salt
1 teaspoon ginger 6 grams ginger
1/2 teaspoon nutmeg 2 grams nutmeg
1/2 teaspoon cinnamon 2 grams cinnamon
2 large eggs 136 grams eggs
1½ cups half and half 360 grams half and half
9″ unbaked pie shell
Directions
Heat the oven to 350F. Mix all the dry ingredients together and whisk to combine. Mix this with the squash puree until thoroughly combined. Add the eggs and mix completely. Finally, add the half and half and mix just to combine. Put the filling in a large measuring cup or pitcher to make it easy to pour. Place the unbaked pie shell on a sheet pan in the oven. Pour the filling into the pie shell and bake for approximately 45 minutes. The pie is done when the middle is set and no longer jiggles. This may take a few more minutes or it may be done a bit earlier depending on your oven. Just be sure the pie is removed from the oven as soon as it is set so the filling doesn’t crack.
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