2 c. cooked, mashed yellow squash
1/2 c. sugar
2 tbsp. cornstarch
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp. melted butter
3 eggs, beaten
1 c. milk

Slice squash in half lengthwise and remove seeds. Cut in chunks and cook in boiling water until tender. Drain well.

Puree in blender. Mix dry ingredients and add to squash mixture. Add butter, eggs and milk, blending well. Pour into unbaked pie shells. Bake at 375 degrees for 40 to 50 minutes. Sprinkle with nutmeg.