This is a very simple variation on Pumpkin Pie, and it turns it into another fabulous Dessert for Breakfast item.
Preheat oven to 450. Using your favorite pumpkin pie recipe, substitute for the pumpkin a mixture of cooked yellow squash, sweet potatoes, and turnips. I increased the eggs by 2 as the mixture seemed a little watery.
I use Lillian's most fabulous pie crust recipe, which is around here somewhere I'm sure. Assemble pie and bake at 450 for 10 minutes, then at 350 for 45-50 minutes. It should be non-wiggly when you take it out. The surface will probably split when cooled. Mine made an interesting 4 pointed star shape. Delicious warm or cooled and a totally guilt-free snack or dessert.