Grandma's Squash Pie

By Addie

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 (butternut, buttercup)
• 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)

Preparation

Step 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.


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.