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Butternut Squash Pie


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 425F. Place crust in 9-inch pie pan. Combine remaining ingredients. Pour into pan.

Bake 15 minutes; reduce oven temperature to 350F. Bake 40 - 50 minutes longer.

Store in refrigerator.

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