We are kindred spirits, Charles. I've been making my grandmother's squash pie for years. I prefer it ever so much more than pumpkin. In the last couple of years I have also topped each slice with a dollop of sweetened whipped cream. I don't know why I didn't do that before, maybe it's just that she didn't serve it that way and it never occurred to me to use it! And I also do like you, baking just the filling in Pyrex custard cups without the crust- to save time and calories (but I DO add the dollop of whipped cream!!). Great idea we both had!

• Reply