Pumpkin or Squash Pie (I have not tried this with squash)
2/3 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger (I'm not a huge ginger fan and leave this out)
1/2 tsp cloves
1 1/2 cups canned or cooked, strained pumpkin or squash
2 eggs
1/2 tsp vanilla
1/2 cup milk
1/2 cup light cream
9 inch pie shell, unbaked
Mix sugar, salt and spices; add pumpkin, lightly beaten eggs, and the milk and cream gradually. If pumpkin is very moist, use less liquid. Brush shell with egg white. Add the filling, and bake in hot oven, 425 F, for 20 mins. Reduce heat to 275 F, and bake for 40 mins longer or until knife inserted near edge of custard comes out clean. Cool at room temp.
Probably could substitute carrots for pumpkin, but man this recipe with fresh cooked pumpkin is so good.