2 c. (about 5 squash) squash, boiled & drained
3/4 c. sugar
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. vanilla
1/2 tsp. cinnamon
1 c. milk
1 tbsp. flour
3 eggs
1/4 c. coconut

Blend all ingredients together in blender. Pour into unbaked pie crust. Sprinkle shredded coconut on top. Bake at 475 degrees for 15 minutes, then at 350 degrees until cooked (approximately 30-40 minutes).