From The Moosewood Cookbook 

3 cups pumpkin puree*                                     3 TBSP White sugar

3 TBSP Brown sugar                                        2 TBSP Molasses

½ tsp cloves or allspice                                     2 tsp Cinnamon

1 ½ tsp powdered ginger                                  ½ tsp salt

2 beaten eggs                                                   1 ½ cups evaporated milk

1 unbaked 9-inch piecrust

Preheat oven to 375F.  Place pumpkin or squash puree in a medium sized bowl, and add all other filling ingredients.

  Beat until smooth.  Spread into piecrust and bake at 375F for 10 minutes.  Turn the oven down to 350F and bake

 another 40 minutes, or until the pie is firm in the center when shaken lightly.  Cool at least to room temperature before 

serving, or chill and served with whipped cream.

*For Pumpkin Puree, see Pie Pumpkin page for cooking directions.  Put cooked pulp into a blender or food processor and process until smooth.