1 1/4 c. strained mashed cooked squash
3/4 tsp. salt
1 c. + 2 tbsp. milk
2 eggs
3/4 c. sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger (optional)
2 tsp. butter

Beat all together with rotary beater. Pour into unbaked pie crust. Bake until a knife inserted 1 inch from side of filling comes out clean. The center may look soft but will set later. Bake 45 to 55 minutes. Serve slightly warm or cold.