4 eggs
3 c. squash, mashed
1 1/2 c. sugar
1 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
2 cans evaporated milk
2 (9 inch) unbaked pie shells

Mix all ingredients together and pour into 2 unbaked pie shells with high fluted edges. Place in a preheated 425 degree oven and bake 15 minutes. Reduce heat to 350 degrees and bake 45 minutes or until a knife inserted into the center of the pie comes out clean. Serve with whipped cream or ice cream on top.