Crust: Prepare an unbaked 9-inch pie shell.

Filling

1 cup light cream
1 tsp. vanilla
1 cup milk
¾ tsp. nutmeg
4 eggs
1 cup cooked & pureed or whipped, pumpkin or squash
½ cup sugar
½ tsp. salt

Pumpkin pie too spicy for you? Try this milder custard pie for a change. Use either pumpkin or squash.

Preheat the oven to 425 degrees F.

Brush the inside of crust with slightly beaten egg white.

Scald the cream and milk together and set aside.

Beat the eggs in a mixing bowl, then stir in the sugar, salt, vanilla, nutmeg and pumpkin. Stir in the milk and cream, and pour into the pie shell. If desired, sprinkle a little additional ground nutmeg over the top. Bake at 425 degrees F for 15 minutes. Reduce the heat to 350 degrees F
And continue to bake for 25-30 minutes longer or until the custard tests done with a knife.
(When you insert the knife into the custard, it comes out clean.) Serve at room temperature or slightly chilled.

Note: Leftover pie shoud be refrigerated