New England Squash Pie With Pecan Topping

• 1 34 cups strained strained mashed cooked squash
• 1 teaspoon salt
• 1 12 cups milk
• 3 eggs
• 1 cup white sugar
• 1 teaspoon cinnamon
• 12 teaspoon nutmeg
• 12 teaspoon ginger
• 1 tablespoon butter, melted
• 12 cup brown sugar
• 6 tablespoons butter
• 1 cup chopped pecans

1. Make topping by heating the brown sugar and butter together until sugar is dissolved; stir in pecans and set aside.
2. Mix all filling ingredients together until well blended.
3. Pour into a pastry-lined pie pan.
4. Bake at 425 for 45-55 minutes.
5. Ten minutes before pie is done remove from oven and arrange pecan topping in a ring around the outer edge of the pie.
6. Return pie to oven to bake the last 10 minutes.
7. (When baking this pie, place pie plate on a cookie sheet in case it cooks over).
8. Cool completely before refrigerating.
9. This pie must be stored in the refrigerator.

salt, milk, eggs, white sugar, cinnamon, nutmeg, ginger, butter, brown sugar, butter, pecans

Taken from www.food.com/recipe/new-england-squash-pie-with-pecan-topping-253197 (may not work)