Butternut Custard Pie

Ingredients
2 eggs, beaten 1/2 tsp. cinnamon

1 tsp. salt 1/2 tsp. allspice

3/4 C. brown sugar 1/4 tsp. cloves

1/4 C. dark corn syrup 1 1/4 C. whole milk

2 C. cooked butternut squash 1 9-inch baked pie shell

**Ingredients**
2 eggs, beaten	1/2 tsp. cinnamon
1 tsp. salt	1/2 tsp. allspice
3/4 C. brown sugar	1/4 tsp. cloves
1/4 C. dark corn syrup	1 1/4 C. whole milk
2 C. cooked butternut squash	1 9-inch baked pie shell

Beat all ingredients together in large bowl. Pour into baked pie shell. Any leftover filling, pour into custard cups. Bake at 400 degrees for 10 minutes, reduce heat to 350 degrees and bake an additional 50 minutes.