Prepare a 9" pie shell.
1 1/2 cups cooked, mashed squash or pumpkin
1 1/2 cup milk
2 eggs
1/2 cup dark brown sugar
2 tbsp. Granulated sugar
1/2, tsp. Salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. clove

Partially bake pie shell for 8 minutes, if desired. Beat together with eggbeater: very well drained pumpkin or squash,milk, eggs, dark brown sugar (lightly packed), Granulated sugar, Salt, cinnamon, nutmeg, ginger, clove. Pour all into pie shell. Bake at 425*F for 45 to 55 minutes. Test for doneness with a knife as for custard.

Tip: Use the slowest speed on a mixer to mash (whip) pumpkin or squash. It will still have some texture (not pureed), but it won’t have lumps.