Butternut Squash Pie

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2 cups (16 oz) pureed butternut squash

2 large eggs

1 can Fat Free Evaporated Milk

3/4 to 1 cup sugar or sugar substitute (to taste)

2 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

1/2 tsp salt

Whipped cream

Extra cinnamon or cloves for sprinkling

1 unbaked deep dish pie crust

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