Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This recipe is the one we have been using in my family for 4 generations. It is a great basic recipe. It comes from Marjorie Standish's Cooking Down East. It does not use evaporated milk, or condensed milk, which is a good thing for me, because I never seem to have any of either on hand! I have also made this using other types of cooked squash (butternut, acorn, etc.), the picture I posted, is actually made with unpeeled acorn squash. If you use a 9-inch glass pie plate, you will have a little extra filling--just cook it in a ramekin along with the pie.

Ingredients Nutrition


  1. Preheat oven to 475 degrees.
  2. Combine ingredients in order given, and pour into unbaked 9-inch pie shell.
  3. Bake at 475 degrees for 15 minutes then 325 degrees for 45 minutes.
  4. Put pie ring around crust if it browns too fast.