Butternut Pie

2 pillsbury pie crusts (or your own put into 2 pie pans)
4 cups baked and pureed butternut squash
12 ounces evaporated milk
4 eggs, mixed
1 cup sugar
2 tablespoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 fluid ounces Southern Comfort

Mix everything except for pie crust with whisk.
Pour into crust.
Bake in preheated oven at 425° for for 15 minutes.
Lower temperature to 325° and bake for 45 more minute.