|Nutmeg and Almond Squash Pie|
This version of the pie evolved due to having only a wedge of squash left, and so the mixture becomes more of a set custard than the more breadcrumby variety of the Victoriana pie - in fact, this is more authentic (at least, in that American squash pies tend to be a set custard and Victorian nursery puds were often of the blancmange type.) If you have more breadcrumbs than I did this time around i.e. a quarter of a slice of cream cheese and buttered white bread, then feel free to try the Victoriana recipe instead. This version also has the advantage of being lower in sugar yet still being sweetly perfect.
This is how I made it: