Ingredients
- 1 unbaked pie crust
- ¾ cup sugar
- 1½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 15 oz. cooked squash (strained)
- 1½ cups evaporated milk
- 2 eggs, beaten
Instructions
- Heat oven to 425°F. Place crust in 9-inch pie pan. Combine remaining ingredients. Pour into pan.
- Bake 15 minutes; reduce oven temperature to 350°F. Bake 40 – 50 minutes longer.
- Store in refrigerator.