BUTTERNUT SQUASH PIE

BUTTERNUT SQUASH PIE 1 refrigerated pie crust 3 large eggs 1-1/2 cups mashed cooked butternut squash 1 cup fat-free milk 2/3 cup fat-free evaporated milk 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves Sweetened whipped cream, optional Preheat oven to 450°. Unroll pie crust into a 9-in. pie plate; flute edge. Place eggs, squash, milks, sugar, salt and spices in a food processor; process until smooth. Pour into crust. Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°. Bake 30-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, serve with whipped cream.