A quick and easy summer treat. Going in the oven it is quite watery but it firms up nicely.

2 cups of cooked yellow squash
1 can evaporated skim milk
2 eggs
1/2 cup honey
1 tsp of cinnamon
1 unbaked pre made pie crust.

Cube squash and boil until tender. Drain and chill.
In a blender or mixing bowl add all the other ingredients and mix well.
Add cooled squash, pour into pie crust.
Cook at 400 for 10 minutes then 350 for 35 or until set.
Let cool or chill in fridge. -We like it best served chilled.