Prepare a pie crust (use your favorite recipe)
Preheat oven to 425 degrees
2 cups cooked, mashed pumpkin or other cooked winter squash (I like it with butternut) You can roast it in the oven or steam it on the stovetop.
1 1/2 cups evaporated milk or cream
2/3 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp dried ginger
1/4 tsp allspice or nutmeg
1/8 tsp cloves
2 lightly beaten eggs
Pour mixture into pie crust. Bake 15 minutes at 425 for 15 minutes, then reduce the heat to 350 degrees and bake about 45 minutes longer. It’s done when a knife inserted into the pie comes out clean.
Serve cool or warm, topped with fresh whipped cream.