2 c. squash, cooked and drained
1/2 c. sugar
1 tsp. lemon juice
1/2 c. milk
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2 eggs
1/4 tsp. salt (optional)

In large mixing bowl, beat eggs slightly; add remaining ingredients (except milk). Mix well. Then slowly add milk; mix well. Pour into unbaked pie shell.

Bake at 350°F for 30 to 35 minutes.