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Eggless Squash Pies

One pint squash steamed and strained, one quart milk, one and one-half tablespoons corn starch, one-half teaspoon ginger, one teaspoon cinnamon, one-half teaspoon vanilla; sweeten to taste with sugar and syrup, a little salt. Boil the milk, then stir the corn starch with a little cold milk, and pour on the boiling milk, boil it up once, take it from the fire and add the other ingredients, line pie plates with rich crust, pour mixture in and bake slowly.