2 c. drained, cooked summer squash (blended then measured)
2 tbsp. flour
1 c. sugar
2 tbsp. butter
2 eggs
1 c. evaporated milk
Flavor with lemon extract & nutmeg on top

Blend all ingredients together in blender. Pour into 2 (9") pie plates. Bake at 350 degrees for about 40 minutes. Makes 2 (9") pies. Serve with whipped cream on top if desired.