Winter Squash Pie

Preheat the oven to 300 degrees F.

In a large mixing bowl, combine the squash, cream, eggs, rum, and vanilla. Mix thoroughly. Stir in the granulated sugar, brown sugar, cinnamon, ginger, and salt. Pour the filling into the prepared pie shell.

Bake the pie for 1 hour, until the filling is set but still wobbly and a knife inserted near the center of the pie comes out clean. If the edges of the piecrust begin to darken before the pie is done, cover the edges with strips of aluminum foil.

Cool completely on a wire rack. Refrigerate for up to 1 day. Serve cold, at room temperature, or rewarmed in a 300 degrees F oven for about 15 minutes.