While the oven is preheating, make the pie filling. In a large mixing bowl, whisk together butternut squash, brown sugar and eggs until combined. Next, add cornstarch, ground cinnamon, ground ginger, and ground nutmeg and mix until combined. Now, pour in the heavy cream and milk, then whisk until the filling has thickened.
Pour the butternut squash pie filling into the MI-DEL graham style pie crust. You may have a little pie filling leftover.
Place the butternut squash pie into the oven and bake for about 45-50 minutes until the filling is solid. Use a toothpick to test the center of the pie. If the toothpick comes out clean, the pie is done. If not, bake for a few more minutes. When the butternut squash pie comes out, the center might puff up dome-like. Once the pie has cooled, it will shrink.
Let the pie cool for an hour or two before serving.
Serve the butternut squash pie with cranberry sauce and whipped cream as desired.
For Cranberry Simple Syrup
Combine water, granulated sugar, and fresh cranberries in a small pot over low to medium heat. Cook the cranberries for a few minutes and stir once in awhile until the cranberries burst. Remove the pot from heat and let the simple syrup cool before serving over the pie.