Butternut Squash Pie

1 1/2 cup cooked mashed squash (butternut)
1/2 cup sugar
1/3 cup pet (evaporated) milk
2 tablespoons melted margarine
1 tablespoon plain flour
1 egg
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 tsp salt
1 unbaked single-crust pie shell

Mix all ingredients together very well. Pour into pie crust.

Bake 10 minutes at 425 degrees.

Reduce heat to 375 degrees and bake for 30 minutes.

Reduce heat again to 350 degrees and bake for 10 minutes.