Combine cushaw squash puree, brown sugar, cinnamon, ginger, salt, nutmeg, and cloves in a medium-size mixing bowl. Add eggs and vanilla then beat lightly with a whisk. Stir in evaporated milk. Mix well. Pour into a pastry-lined pie plate. Bake on the lowest oven rack at 375-degrees for 50-60 minutes (until a toothpick inserted in the center comes out clean). Chill before serving.

Note: To prepare cushaw for baking in recipes, cut it apart. Remove seeds and strings. Place pieces face-down on a greased baking sheet and bake at 350-degrees for an hour and a half (or until tender when pierced with a fork). Cool then scoop cushaw out of skin. Puree with a masher or food processor to the consistency of mashed potatoes. Use cup for cup in recipes as you would canned solid-pack pumpkin. Refrigerate up to a week before using or store in the freezer for several months.

Another note: You can replace the cushaw squash in this recipe with pumpkin or any other winter squash.