In same small bowl, lightly beat eggs. Stir in squash, milk, granulated sugar, cinnamon, salt, ginger and cloves; mix well. Place cooled crust on cookie sheet; pour filling into crust. Roll out remaining pie crust; cut out shapes using Mini Metal Cutters. Arrange cut-outs along edge of pie. Bake 40-45 minutes or until center of pie is set when pan is jiggled.