Well, it's that time of year again... I swear that someone has been
snatching off pages of my calendar! It truly feels like it should only be
September - *not* the middle of November! *Where* did the year go?!
Below is my recipe for Pumpkin Pie but with one little substitution you can
make Squash Custard Pie. Simply substitute the pumpkin for a thawed 10 oz
package of
frozen, pureed winter squash.Please note that the recipe calls for
"sweetened condensed milk" not the unsweeted evaporated milk. Cyndi


Cyndi's Pumpkin Pie

Unbaked Pie shell
2 Eggs
1 can of Pumpkin (14-16 oz)
1/2 cup Sugar
1/2 tsp. Salt
1 tsp. Cinnamon, ground
1/2 tsp. Ginger, ground
1/4 tsp. Cloves, ground
1/4 tsp. Nutmeg, ground
12 oz. Sweetened Condensed Milk (a little less than the full can)

Preheat oven to 425 F.

Beat eggs lightly in a large bowl. Stir in remaining ingredients
in order given. Pour into pie shell.

Bake for 15 minutes at 425 F. Reduce temperature to 350 F. and
bake for 40-50 minutes or until a knife inserted in the center
comes out clean. Cool on a wire rack.