GRANDMA'S SQUASH PIE

2 cups cooked and mashed winter squash

1/3 cup packed brown sugar

1 tsp ground cinnamon

1 tsp pumpkin pie spice

1/2 tsp ground nutmeg

2 eggs, separated

1 can (14-oz) sweetened condensed milk

1 unbaked 9-inch pastry shell

In a bowl, combine squash, sugar and spices. Whisk in egg yolks and milk.

In a small mixing bowl, beat egg whites until stiff peaks for; gently fold into the squash mixture. Pour squash mixture into the pie shell. Bake at 425-degrees 15 minutes. Reduce heat to 350-degrees and bake another 30 to 35 minutes or until a butter knife inserted near the center comes out clean. Cool on a wire rack for 1 hour before cutting. Keep leftovers refrigerated.

Garnish each serving with whipped cream. Sprinkle whipped cream with cinnamon, if desired.

Yield: 6 to 8 servings

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