Alice, I use the same simple recipe for the filling of any kind of squash type pie, that means pumpkin or sweet potato too.

I never use canned fillings. I cook and drain 2 cups per pie of whatever......In order, our preferences are Butternut Squash, Sweet Potato, Acorn Squash, Pumpkin.

In any case, when cooked, drain well and I even squeeze out as much water as possible to make a denser pie. The key thing now is DO NOT WHIP/PUREE the filling. Mash the squash/pumpkin/sweet potato with a fork and leave the mixer in the pantry. Add two well beaten eggs to two cups of your "whatever" and 1 can of sweetened condensed milk. Stir it together til blended then pour it into your favorite recipe pie shell (or frozen pie shell). Bake at 425 for 15 minutes and turn down the oven to 350 for an additional baking of 45 minutes. Toothpick/knifeblade check for doneness.

Spaw