1 unbaked pie crust 3/4 cup sugar 1 1/2 teaspoon pumpkin pie spice 1/2 teaspoon salt 15 oz. cooked squash (strained) 1 1/2 cups evaporated milk 2 eggs, beaten
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.