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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Like my Grandma Bessie did, I grow my own squash, cook it, then freeze it in two-cup portions to use in this recipe. It rivals any pumpkin pie! Ingredients:
2 cups mashed cooked winter squash |
1/3 cup packed brown sugar |
1 teaspoon ground cinnamon |
1 teaspoon pumpkin pie spice |
1/2 teaspoon ground nutmeg |
2 eggs, separated |
1 can (14 ounces) sweetened condensed milk |
1 unbaked pastry shell (9 inches) |
Directions:
1. In a bowl, combine the first five ingredients. Whisk in egg yolks and milk. In a small bowl, beat egg whites until stiff peaks form; gently fold into squash mixture. Pour into pastry shell.
2. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 6-8 servings.
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