9 inch pastry shell
1 c. cooked, pureed winter squash
1 c. heavy cream
1 c. sugar
3 eggs, slightly beaten
3 Tbsp. brandy
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. mace
Instructions
Preheat oven to 425 degrees. Combine ingredients in a large bowl; and beat until smooth and well blended. Pour into pie shell. Bake for 10 minutes; then reduce heat to 300 degrees and bake for 45 to 50 minutes more; or until filling is firm.
Extra Notes
My grandmother used to make this pie a lot back in the 1950's in Pine Bluff, AR.
