Squash Custard Pie
rec.food.cooking/Cyndi H

Here's my one of my favorite recipes... I've made it many, many times over the last 15 years or so (when I discovered the recipe!) and get the best compliments on it. Also, I get a lot of people that can't decide if it's a pumpkin or a sweet potato pie... Try it. If you like pumpkin pie.... you'll LOVE this.

9-inch pie crust, unbaked
2 eggs
10 oz pkg of frozen cooked squash, thawed
1/3 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
14 oz can sweetened condensed milk

Preheat oven to 425 F.

Beat eggs lightly in a large bowl and stir in remaining ingredients. Pour into pie crust.

Bake 15 minutes at the 425 F. then reduce temperature to 350 F. and bake for 40-50 minutes longer.