1/4 c. brown sugar
1/2 c. white sugar
2 eggs, dried (I use the reg. eggs)
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1/2 tsp. salt
1 1/2 c. mashed pumpkin or squash
1 1/3 c. milk
2 tbsp. melted butter
1 unbaked 9-inch pastry shell

Sift together the sugars, dried eggs, cinnamon, nutmeg, ginger, cloves, and salt. Add the pumpkin or squash and mix well. Stir in the milk and butter. Pour filling into the pie shell. Bake at 425 degrees (hot oven) for 45 minutes.