- 1 1/2 cup pumpkin**
- 1/4 cup brown sugar
- 1 Tsp cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. salt
- 2 eggs, slightly beaten
- 1 1/2 cup milk
- 1/2 cup cream
- 1 9″ unbaked pie shell
** You can also use butternut squash. Cut in half, take out the seeds, and bake face down at 350 for an hour.
Mix ingredients and pour into pie shell. Bake in preheated oven at 425 degrees for 15 minutes then reduce heat to 350 degrees and bake another 45 minutes or until knife inserted in center of pie comes out clean.
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