15 oz. can squash
1 tbsp. cornstarch
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 1/2 tbsp. melted butter
1 (12 oz.) can evaporated milk
1 c. sugar
2 tbsp. molasses
2 beaten eggs

Mix dry ingredients with squash. Add rest of ingredients; mix well. Pour into 9 inch unbaked pie shell. Bake at 450 degrees for 15 minutes. Then 350 degrees for 50 minutes.