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Pumpkin or Squash Custard Pie

11/4 cups cooked sifted pumpkin or squash 11/4 cups Karo, Orange or Blue Label 3/4 teaspoon salt 2 eggs 1 tablespoon Argo or Kingsford's Cornstarch 11/4 cups rich milk 11/4 teaspoons cinnamon 1/3 teaspoon ginger Flaky Pie Crust Line a deep pie plate with the crust, fluting the edge. Combine all the other ingredients, pour into the plate and bake until firm in the center, in a moderate oven, 350 to 375 degrees F.