Crazy good pumpkin pie

Growing up my dad always made pumpkin pie, sweet potato pie, or butternut squash pie in the fall. I have to be honest, I never was a fan. I would always choose the pecan variety over this vegetable pie. Then one day a lady at our church made us a pumpkin pie and to my surprise it was delish! I could honestly eat this whole pie myself! Straight out of the tin pie plate!

She insist on using fresh pumpkin or butternut squash in this recipe. I do like it much better with the fresh but you can also use the canned variety. I promise you will not be disappointed!

Fresh Pumpkin Pie
(makes 2 regular pies)
2 cups cooked squash or pumpkin
1 can sweetened condensed milk
2 eggs
1&1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. salt

Mix all ingredients together. Pour into 2 unbaked pie shells. Bake @ 350 for 45 min.

If I use fresh pumpkin, I put it in the food processor to be sure it is very smooth with no lumps. I don't like just mashing it up. I like the texture of the pie better when it has been processed.  I never make my own crust! I really wish this was something I were good at, but I am not! The ladies at my church however, have the crust making down! I need to have them teach me! Until then, I promise the store bought option taste wonderful with this pie! I promise, this recipe is one of the best!
~Court