Squash Custard Pie

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   Preheat the oven to 425F.

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   In a medium-sized bowl whisk together the squash and the egg yolks until combined.

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   Whisk in the sugar and the salt and the milk, then whisk in the flour until smooth.

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   In another medium-size bowl, lightly whisk the egg whites to the soft peak stage.

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   Whisk the egg whites lightly into the squash mixture, then pour it into the pre-baked pie shell.

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   Sprinkle the cinnamon over the top and bake in the bottom third of the oven for 10 minutes.

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    Reduce the heat of the oven to 350F and continue baking until the pie is nearly set but still moves slightly, 25 to 30 minutes.

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    Let it cool to room temperature before serving.

No additional tips available.