Use yellow or green summer squash for this recipe.

2 1/2 c. summer squash, boiled tender and drained
2/3 c. sugar
2 tbsp. cornstarch
1 1/4 tsp. salt
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1 egg, beaten
1 1/2 c. milk
1/2 tsp. vanilla
1 unbaked pie shell

Combine sugar, cornstarch, salt, cinnamon, nutmeg, and add to the squash. Add egg, milk, and vanilla.

Pour into unbaked pie shell and bake at 450°F for 10 minutes; reduce heat and continue to bake at 325°F for 30 more minutes.

Serve cold.