2 cups squash or pumpkin
2/3 cups brown sugar
2/3 cups white sugar
1 tsp. ginger
2 tsp. cinnamon
1/4 tsp. cloves
3/4 tsp. salt
1 1/3 cup cream or evaporated milk
10" single pie crust, unbaked
Preheat oven 425°. Beat eggs and sugars until well combined. Add dry ingredients and squash. Pour into unbaked pie shell. Bake 425° for 10 minutes, reduce temperature to 350° for additional 40-50 minutes.
This is a great way to use leftover squash from a meal or the bounty from the garden.
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