Squash or Sweet Potato Pie:
Substitute equal amount of cooked, mashed squash or sweet potatoes or 1 (15 ounce) can squash or 1 (10 ounce) package frozen squash (thawed) or 1 (18 ounce) can drained, mashed sweet potatoes.
Tips:
To prevent spills, fill pastry shell after placing on oven rack. Pour any remaining filling into custard cup and bake in a pan of water while pie is baking.