1 med. or 2 sm. squash
2 eggs
3/4 c. sugar
2 tbsp. cornstarch or 4 tbsp. flour
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. vanilla
2 c. warm milk

Cook and drain summer squash. Beat eggs and sugar together until thick like cake. Add cornstarch or flour, salt, nutmeg, cinnamon and vanilla. Add summer squash to this mixture and mix well. Add warm milk.

Pour into unbaked pie shell. Bake at 450 degrees for 10 minutes. Turn down to 350 degree oven until done, about 40 minutes. Watch to make sure it doesn't boil over.