Yield: 2 pies (6-8 servings each)
In a bowl, combine the eggs, squash, buttermilk, butter and vanilla.
Combine the dry ingredients; add to the squash mixture and mix until smooth. Pour into 2 pastry shells. Cover edges loosely with foil.
Bake at 350 for 35 min. Remove foil. Bake 25 min. longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg if desired. Store in the refrigerator.
*No buttermilk? Substitute 1 tablespoon lemon juice and enough milk to make 1 cup.
Please note that some ingredients and brands may not be available in every store.