2 1/2 c. cooked butternut squash
1 1/4 c. sugar
3/4 stick butter
6 tbsp. flour
1 tsp. cinnamon
2 eggs
1 c. evaporated milk

Peel and clean seeds out of squash, cook until tender, drain water and add butter, mash then add rest of ingredients. Cook on top of stove on low heat until thick. Pour into unbaked pie shell and bake for 30 to 40 minutes at 375 degrees until done. Serve warm with whipped topping.