One Pumpkin Pie

 1/2 C white sugar

1/4 C brown sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

2 eggs

1 can evaporated milk

1 can (15 oz) pumpkin, or about 2 cups of cooked squash (such as Buttercup)

One 9 inch pie crust

Mix ingredients, bake at 425° for 15 minutes, then reduce heat and bake at 350° for 40-45 minutes. If the crust is becoming dark, you can add tin foil to the edges to maintain a lighter color. 

How to Prepare Fresh Squash

Buttercup squash works well for pumpkin pie. To prepare, bake the squash at 350° for 15 min or so, to soften. Let it cool on a cutting board, then cut open, remove seeds, and either steam or bake until the flesh is soft. You can freeze the squash to use later (remove flesh from skin), or use cooled squash in any "pumpkin" recipe. Note that Libby's canned pumpkin is made from Dickenson Pumpkin (Cucurbita moschata), and a typical Jack-o-lantern pumpkin is from the species Cucurbita pepo. A buttercup squash, which is dark green, (and not to be confused with butternut squash), comes from the Cucurbita maxima species.