2 c. butternut squash, cooked
1 c. sugar
1/4 c. flour
1 tsp. salt
2 c. canned milk
1 tbsp. butter
1 tsp. pumpkin pie spice
3 eggs

Mix eggs in blender. Add sugar, flour, squash, and milk. Blend. Add the rest of the ingredients. Partly cook. Pour into partly baked pie crust. Put in oven until filling sets. This makes 2 small pies, or 1 large.

PIE CRUST:

4 c. flour
1 tbsp. sugar
1 1/2 tsp. salt
1 3/4 c. shortening
1 egg
1 tbsp. vinegar
1/2 c. ice water

Blend flour, sugar, and salt. Cut in shortening until size of a pea. Beat egg. Blend in vinegar and ice water. Sprinkle over flour mixture, and blend with fork. Roll out.