Squash Pie

1/4 c. brown sugar
2 c. squash puree
1/2 teaspoon salt
3 eggs
1 1/2 tsp cinnamon
1 1/2 c. evaporated milk
1 tsp powdered ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice

Preheat the oven to 450 F. Line a 9-inch pie pan with rolled out dough, prick all over with a fork, then press a piece of heavy duty foil directly into the pie shell. Bake for 6 minutes, remove the foil, and bake for about 4 more minutes, until just beginning to brown. Remove from oven and set aside.
In a large bowl, beat together the squash puree and eggs. Add the evaporated milk and sugar then the salt, cinnamon, ginger, nutmeg, cloves, and allspice. Beat until the mixture is smooth.
Pour into the pie shell and bake for 10 minutes. Reduce heat to 300 F and continue baking for 30 to 40 minutes, until the filling is almost set; a sharp knife inserted slighlty off-center will come out almost clean, with traces of the custard on it. The center of the pie should not be completely firm. It is best served slightly warm or at room temperature, with whipped cream or a small scoop of vanilla ice cream, if you wish.