Dice unpeeled pie pumpkin, or any orange-fleshed winter squash and boil until tender. (If the squash has dark flesh, peel first) Drain. Measure out 2 c.of the pumpkin and 1 1/2 c. milk. Place in blender: 2 eggs, 1tsp. cinnamon, 3/4 tsp. allspice, 1/2 tsp. ginger, 1/8 tsp cloves, 1/2 tsp salt, 3 tbs. flour, 1 c. of the cooked pumpkin and 1 c. of the milk and puree until very smooth. Pour into mixing bowl. Add remainder of pumpkin and milk and repeat blending. Mix blended batter with 1 c. sugar (white or brown) or 3/4 c. honey. (If using honey decrease milk or pumpkin by about 1/2 c.) Fill your favorite piecrust with batter and bake @ 325 deg. about 1 hr. or until firm. The batter may be frozen in plastic milk jug until ready to use.