Bridget's Mock Pumpkin Pie

3 cp (735 g)  sweet potatoes, cooked and mashed (I boil them in a bit of water.)
2 cp (460 g) butternut squash, cooked and mashed  *
4 eggs
1 can sweetened condensed milk
1 cp half & half
1 heaping T flour
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice
2 unbaked 9-inch pie crusts

1. Preheat the oven to 425F.
2. In a very large bowl whisk the wet ingredients together.
3. In a small bowl whisk the dry ingredients together.
4. Whisk the dry ingredients into the wet ingredients.
5. Pour the mixture into the pie crusts, dividing evenly.
6. Bake 15 minutes at 425F. Reduce heat to 350F. Bake until a knife inserted into the center of the pie comes out clean, about 45 minutes.

*Cut squash in half and remove seeds. Cover a half-sheet pan (or cookie sheet with edges) with foil and lightly oil it. Place squash cut side down. Bake at 350F for 30-45 min or till soft when pierced with a fork. When cool to the touch, peel and puree in a food processor or mash by hand.