Pumpkin Pie (actually butternut squash pie)

2 Eggs

1/4 teaspoon Cloves

2 C Pumpkin (I use butternut squash)

3/4 C Sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1 Can (1 1/2 C) Evaporated Milk

1 Pie Crust

Mix all ingredients (except the crust - duh), pour into crust, bake in a 425 degree oven for about 45 minutes or until knife comes out clean. Top with whipped cream if desired.

I prepared the butternut squash on a different day. Just cut in half, scoop out the seeds, bake in a 350 degree oven for about an hour or so, until the squash is able to be pierced with a fork. I really didn't time that, so it could take longer. I did not cover the squash, just placed them faced down with a bit of water in the pan to help steam. Once the squash is cool enough to handle, scoop out the meat of the squash and mash with a potato masher. Pumpkin from a Can could be used, but it does not have any texture- I think it too much like baby food.