1 1/2 c. cooked pumpkin or squash
1 c. brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. each ginger and allspice
3 eggs, slightly beaten
1 c. top milk (or can milk)

Mix together the pumpkin, brown sugar, salt, cinnamon, ginger and allspice. If the squash is warm, it will mix better. Add eggs and milk. Pour into unbaked pie shell. (A good trick is to put pie shell on oven door and then fill.) Bake at 400 for 10 minutes, then at 350 for about 30 minutes or until a silver knife inserted in center comes out clean.