1 Unbaked Pie Shell

Filling:
1 lg. Buttercup Squash
1 c. Brown Sugar
1 Tbsp. Cornstarch
1 Egg, beaten
1 c. Evaporated Milk
1 tsp. Ground Cinnamon
1/8 tsp. Ground Allspice
1/8 tsp. Ground Cloves
1/4 tsp. Ground Ginger
1/8 tsp. Ground Nutmeg

Cut squash in half. Scoop out seeds and place cut side down in 9″x13″ pan. Pour 1 inch water into pan and bake at 375°F for approx. 45 minutes or until a knife inserts easily.
Let cool slightly.
Using a large spoon scoop squash out of shell.
In a large mixing bowl combine squash and remaining ingredients.
Beat slightly until blended.
Pour into pie shell.
Bake 15 minutes at 425°F.
Lower oven temp. to 350°F. and bake another 45-55 minutes until the blade of a table knife comes out clean when inserted into middle of pie.