1 3/4 c. strained, mashed, cooked squash
1 c. sugar
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
3 eggs
1 1/2 c. milk
1 tbsp. butter or reg. butter
1 unbaked 9 inch pie shell

Combine squash, sugar, salt, cinnamon, nutmeg and ginger in bowl. Blend in eggs, milk and butter; mix well. Pour into pie shell.

Bake in 400 degree oven 50 minutes or until knife inserted in filling 1 inch from pie's edge comes out clean. Cool on rack. Serve slightly warm or cold. Makes 6 to 8 servings.