Recipe: Pumpkin or Squash Pie - #1


2 cups cooked or canned pumpkin or squash
1-1/2 cups cream
3/4 cup brown sugar
1/3 tsp. salt
1-1/2 tsp. cinnamon
1/4 tsp. fresh grated ginger
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 eggs


Preheat oven to 425°. Add spices to cream and blend well. Mix all ingredients together thoroughly. Pour the mixture into an UNBAKED 9 inch pie shell. Put pie on middle rack of oven, and put cookie sheet on shelf below. Bake 15 minutes at 425°, then reduce heat to 350° and bake about 45 minutes longer or until an inserted knife comes out clean. Let cool before serving. Refrigerate if not served within 2 hours, or if there are any leftovers.