1 pie crust
1¾ cups cooked and pureed Red Dog Farm Kuri Squash
2 eggs
1½ cups milk
½ cup honey
1 teaspoon cinnamon
½ teaspoon ginger
⅛ teaspoon cloves
½ teaspoon salt

Preheat the oven to 425. Lightly beat the eggs. Add the honey and milk. Stir until the honey is dissolved. Add the squash, spices and salt. Pour into an unbaked pie crust. Bake in a preheated oven at 425º for 15 minutes. Then turn down oven temperature to 350 and continue baking for 45- 60 minutes. When pie is done, you should be able to nudge the pan and the center of the filling won’t jiggle. Let cool at room temperature before serving. Enjoy!