A rich and spiced fall treat – this creamy pumpkin pie with a perfect blend of warm spices will surely be a favorite! Ingredients: Pie crust for a single crusted pie 1 medium winter squash (peeled and cubed) 3/4 cup sugar 1 cup milk 2 large eggs 2 teaspoons ground cinnamon 1 teaspoon ground ginger 2 teaspoons salt Zest of 1 lemon Directions: Preheat your oven to 425°F (220°C). In a saucepan, add the peeled and cubed winter squash and cover it with just enough water. Simmer over medium heat until the squash is soft and tender, about 15-20 minutes. Once soft, drain the squash and either press it through a fine mesh sieve or mash it with a potato masher until smooth. Allow the squash to cool to room temperature. In a large bowl, combine about 2 cups of the cooled squash puree with the milk, eggs, sugar, lemon zest, cinnamon, ginger, and salt. Mix everything together until smooth and well incorporated. Roll out your pie crust and place it into a 9-inch pie dish. Trim the excess dough and crimp the edges. Pour the pumpkin filling into the prepared pie shell, spreading it out evenly. Bake the pie at 425°F for 15 minutes. Afterward, reduce the temperature to 350°F and bake for an additional 40-50 minutes, or until the crust is golden brown and a knife inserted into the center comes out clean. Let the pie cool completely before slicing, allowing it to set properly. Enjoy the perfect slice of homemade pumpkin pie!