Pie pastry
1 c. steamed strained squash
1 c. heavy cream
1 c. sugar
3 eggs, slightly beaten
1/4 c. brandy
1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt

Line a 10-inch pie pan with pastry, build up sides well. Brush the pastry with slightly beaten egg white, refrigerate until custard is mixed. Fill with the squash mixture made by mixing well the above ingredients.

Bake at 450°F for 10 minutes, then 350°F for 25 minutes or until knife comes out clean.

Serves 8.