Can use Pumpkin or other type pie squash.

3 cups peeled and cubed butternut squash
1 cup lightly packed brown sugar
1 cup reg sugar
2 tbs. cornstarch
2 eggs, beaten
2 cups evaporated milk
2 tes. allspice
1 tes. cinnamond
1/4 tsp. nutmeg
1 tes. vanilla
2-9 in. unbaked pie shells

3 cup s peeled and cubed butternut squash 1 cup lightly packed brown sugar 1 cup reg sugar 2 tbs. cornstarch 2 eggs, beaten 2 cup s evaporated milk 2 tes. allspice 1 tes. cinnamond 1/4 tsp nutmeg 1 tes. vanilla 2 -9 in. unbaked pie shells

1. Place squash in a saucepan with enough water to cover. bring to a boil, and simmer over medium heat until tender, about 15 mins. Drain, and cool.

2. Preheat oven to 350 degrees.

3. In a blender or food processor, combine butternut squash, sugars, cornstarch, eggs, milk, cinnamon, allspices, nutmeg, and vanilla. Process until smooth. Pour into the unbaked pie shell.

4. Bake in preheated oven for 50 minutes, or until a table knife comes out when inserted in the center.