Granny Sawda’s Butternut Squash Pie – Garden & Gun

Ingredients

• 2 9-inch pie crusts, homemade or store-bought; parbaked
• 3½ lbs. butternut squash if using fresh (or, 2 15-oz. cans of pureed)
• 1 cup white sugar (or to taste)
• 1 cup brown sugar (or to taste)
• 8 oz. evaporated milk
• ½ cup unsalted butter, melted
• 2 tsp. vanilla extract
• 1 tsp. salt
• 1 tsp. cinnamon (or to taste)
• 1½ tsp. nutmeg (ground is good but fresh is better)
• ½ tsp. lemon zest
• 2 large eggs, well beaten