1

Preheat oven to 400 degrees F. Line a 15x10x1 inch baking pan with foil. Cut squash in half lengthwise, remove and discard seeds. Place squash halves, cut sides down, in the prepared baking pan. Bake for 50 to 60 minutes. Remove from oven. Reduce oven temperature to 365 degrees F.

2

Scoop squash pulp from shells and place in a bowl. Mash with a potato masher. Measure 1-1/2 cups of the mashed squash.

3

For crust, in a medium bowl toss together crushed gingersnaps and 1/3 cup melted butter. Press mixture onto the bottom and up the sides of a 9-inch pie plate. Bake for 5 minutes. Remove from oven. Reduce oven temperature to 325 degrees F.

4

In a large bowl combine eggs, condensed milk, sugar, and 3 tablespoons melted butter. Stir in mashed squash. In a small bowl stir together flour, nutmeg, cinnamon, ginger, cloves, and salt. Stir flour mixture into squash mixture just until combined.

5

Place crust-lined pie plate in a 15x10x1 inch baking pan. Pour squash mixture into crust. Bake about 40 minutes.