3 egg yolks, beaten
3/4 c. brown sugar (or white)
1 1/2 c. squash, cooked
1/4 to 1/2 c. milk
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 envelope Knox gelatin
1/4 c. cold water

In double boiler combine: egg yolks, brown sugar, cooked squash, milk, salt, cinnamon and nutmeg. Cook over boiling water, stirring constantly until thick. Mix gelatin in water. Stir in hot mixture. Chill until partially set. Beat egg whites. Add 1/4 cup sugar. Add to cool mixture. Pour into precooked pie shell and chill. May be served with Dream Whip or whipped cream on top. Makes 8 generous servings.