Butternut makes a nice alternative to pumpkin. Though it has a similar flavor, butternut is lighter and a little more vibrant than traditional sugar pumpkins. If you don't have evaporated milk on hand, heavy cream can be used as a substitute.
1 deep dish pie crust
1 medium-large butternut squash
3/4 cup unrefined sugar (not raw)
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground clove
2 large eggs
1 12oz can evaporated milk
Preheat oven to 350 degrees F. Wash butternut squash, then carefully cut it in half lengthwise. Place face flat down on a baking sheet with a 1 inch lip. Add 1 cup of water. Roast for 1 hour or until flesh at the thickest part of the squash is soft when a knife is inserted. Remove from oven and allow to cool for 30 minutes.
Scoop out the flesh and put it in a medium sized bowl. With a potato masher, stick blender or a food processor, working in batches if necessary, puree to the desired consistency. Reserve 1 3/4 cup puree. (This step can be done ahead of time.)
Combine sugar, cinnamon, salt, cloves, eggs and butternut puree in a large bowl. Gradually stir in evaporated milk. Wisk until thoroughly combined. Pour into pie shell.
Bake ina preheated 425 degree oven for 15 minutes. Reduce temperature to 250 degrees F, back for 40-50 minutes or until a knife inserted newar the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze.) Serves 8.