Harvest Squash Pie
2 cups squash, cooked and mashed
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
Salt to taste
2 cups milk
1/2 cup cream
10-inch prepared pie shell
Preheat oven to 450 degrees. Add sugar and seasonings to squash; mix well. Beat the eggs slightly. Add milk and cream; beat well.
Add milk mixture slowly to squash mixture, beating gently to combine well. Pour filling into the pie shell, careful not to overfill.
Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake for 40 minutes or until knife inserted in the center comes out clean.