Pumpkin or Squash Pie

1 small pumpkin or squash , about 2 lbs
2 eggs (you may add 1 or 2 more “to make your pie richer” )
2 C milk, soy, or rice milk (reduce milk by 1/4 for each extra egg used)
½ C molasses
salt
2 T cinnamon
1 T ginger
zest of ½ lemon
piecrust of your choice (grandma’s traditional, wheat free nut crust or frozen prepared)

Cut up the pumpkin or squash, remove seeds, and pare the outside rind. Simmer in a covered saucepan in a small amount of water until tender. Drain water and discard.
While pumpkin or squash cooks, prepare piecrust.
Force pumpkin through a sieve or use a food mill. Measure 2 cups puree for each pie. Remainder may be frozen or dried for future use.
Preheat oven to 400 degrees F. Beat eggs and add milk. When blended, add pumpkin, molasses, salt, cinnamon, ginger, and lemon zest, and stir well. Pour into your prepared piecrust. Bake for 15 minutes, and then turn down the oven to 375 degrees F. for 30 minutes or until set. Cool before serving.