The way we were able to make the pie for a great price in our  Under $25 Thanksgiving Dinner for 10 was to substitute canned pumpkin for frozen squash. We found this to be a good decision. We simply liked the flavor better. The notes of the spices worked well with the squash. We also found that the squash was sweeter and that the amount of sugar could be reduced. This is one of our favorite pies.

Better Than Pumpkin Squash Pie
prep time 15 min
cooking time 55 minutes

Ingredients
1 12oz pkg frozen winter squash
3/4 cup sugar (you can cut this back to 1/2 cup)
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 can evaporated milk
1  9″ unbaked pie shell deep dish

Put frozen squash in large microwave safe mixing bowl and microwave on high for 3-4 min until soft. Stir and add sugar, salt, spices. Beat in eggs and milk. Pour into unbaked pie shell. Place in a  425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40-45 minutes, or until knife inserted in the middle of the pie comes out clean. Remove from oven and cool on a wire rack. Serve after it has cooled off or refrigerate.