Preheat the oven to 400(f) degrees. Chill prepared crust until ready to bake.
In a large mixing bowl add the squash, sugar, eggs, cream, vanilla, ginger, cinnamon, nutmeg & salt. Whisk until well blended, about 60 seconds.
Transfer mixture to prepared pie crust & bake for 15 minutes. Lower heat to 350(f) degrees & continue baking until the edges have set but the center is still jiggly.
Let cool to room temperature before refrigerating. Allow the pie to cool for 4 to 6 hours until serving.
Top with whipped cream & a pinch of ground nutmeg. Enjoy!