Instructions: Prick pie shell with fork and bake 10 min at 450F. Sift dry ingredients together in a bowl and then add eggs; mix. Add squash and milk (I usually use about 1 c, since with the full 1 1/2 c I find the kugel too watery) and blend well. Pour into pie shell. Bake 450F, about 10 min,then lower oven to 350F and bake 30-40 min more. (It might need 10-15 min more since it has a loose consistency and no flour)

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