2/3 c. firmly packed light brown sugar
2 tbsp. flour
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
2 c. well-drained winter squash puree
1 1/4 c. half and half
3 lg. eggs
1 tbsp. vanilla extract
1 (9 inch) unbaked pie shell

Heat oven to 350 degrees. In medium size bowl, combine brown sugar, flour, cinnamon, salt, nutmeg, and allspice. Stir in squash, half and half, eggs and vanilla.

Pour squash mixture into pie shell and bake on rimmed baking sheet, 55-60 minutes, or until center appears set when pie is gently moved. Remove to wire rack and cool. Top with whipped cream, if desired.