1 (9-inch) pie shell (graham cracker crust)
1 butternut squash (2 c.)
2 pkg. instant vanilla pudding
3/4 c. milk

Peel and cook squash; do not add too much water. Cook until done. Mash and add the vanilla pudding mix with the milk, it will be thick. Add 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg. Mix all together and put in the pie shell. Cool and when ready to serve, put whipped cream on the top of each serving.