New England Squash Pie

• 1 11-ounce package of frozen cooked winter squash
• 1 1/4 cups milk
• 3 eggs
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Pinch of ground cloves
• 1 unbaked 9- or 10-inch pie shell (thawed, if frozen)

1. Preheat the oven to 350.
2. Warm the squash in a microwave oven or in a pot on top of the stove.
3. Place it in a blender or mixing bowl with the milk, eggs, sugar, vanilla, salt, and spices and whirl, or whisk by hand, until smooth.
4. Place the pie shell on a baking tray and pour the filling into it.
5. (Purchased pie crusts vary in depth, so if you have too much filling for your crust, put the extra in a custard cup or ramekin and follow the directions in the note below.)
6. Bake for 30 to 40 minutes, until the the filling is set but there is still a little jiggle in the center.
7. Cool at room temperature for at least 30 minutes before serving.
8. Good frozen pie shells, including wheat-free ones, are available in natural foods stores and large supermarkets.
9. For custard instead of pie, bake the filling in unbuttered custard cups set in a hot water bath.
10. Depending on the size of your cups, this recipe will make 4 to 8 custards.
11. Bake for 15 to 25 minutes, until just set.
12. Cool at room temperature for at least 15 minutes before serving.

winter, milk, eggs, sugar, vanilla, salt, ground cinnamon, nutmeg, ground cloves, shell

Taken from www.epicurious.com/recipes/food/views/new-england-squash-pie-377234 (may not work)