1 (10 inch) unbaked pie shell
2 c. mashed, cooked, butternut squash
1 (13 oz.) can evaporated milk
2 eggs, beaten
1/2 c. brown sugar
1/2 c. white sugar
1/2 tsp. ginger
1/2 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. salt

Mix all the ingredients together and pour into the pie shell. Bake at 350 degrees for about 60 minutes or until firm in the middle.