I bought a HUGE white squash at our local farmer's market this weekend; the little old lady selling it told me that I could get "5-6" pies out of it. Well, there was enough squash to make EIGHT PIES! So, I made two and froze the rest of the filling. Anyway, this recipe produces a spectacular pumpkiny custard, and you CAN replace the pumpkin with a mild-flavored squash; simply remove the seeds and rind, cut into chunks and boil until soft. Then puree, and voila--you have what usually comes in the cans! Originally from the Joy of Cooking.