1 c. granulated sugar
2 tsp. cinnamon
1½ c. cooked, drained, pureed yellow squash, butternut squash, or pumpkin (butternut is my favorite)
2 eggs
½ tsp. salt
12/3 c. milnot
1 9in. unbaked pie shell (for recipe, click here)
Beat filling
ingredients until smooth. Pour filling into unbaked pie shell (make fork wholes
in the pie shell randomly to prevent shell bubbling while baking). Bake at 400°F
for 40-60 minutes or until custard is firm. A sharp knife stuck in center will
come out clean when done. Best served either hot or cold with cool whip on top.
