Custard squash pie

Yield: 8 Servings

Measure Ingredient
\N \N I.E.S.JJGF65A-----
1 pounds Butternut squash -- to 2 lbs
½ teaspoon Nutmeg -- ground
4 \N Eggs
1 cup Brown sugar -- firmly
\N \N Packed
1½ cup Whipping cream
1 \N Unbaked 9\" pie shell
2 teaspoons Cinnamon -- ground
\N \N Sweetened whipped cream

Preheat oven to 350 deg.Prepare and bake squash.Scrape cooked squash from shell,and whirl in a blender until smooth.Measure 2 cups squash and spoon into a strainer,let stand for about 10 minutes to drain off excess liquid..

In a large bowl,beat together eggs,whipping cream,cinnamon,and nutmeg.Stir in squash and sugar to taste.Pour squash mixture into pie shell,and bake until custard appears set in the center,about 1 hour to 1 hour and 10 minutes.Top with whipped cream.Makes 8 servings...

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