2 c. butternut squash (peeled & cooked)
2 eggs
1 can evaporated milk
3/4 tsp. nutmeg
2 tsp. lemon flavoring
1/2 c. coconut
1 1/2 c. sugar

Mix all ingredients. Pour into 2 pie shells. Bake at 400 degrees for 15 minutes. Reduce to 350 degrees. Bake for 45 minutes.