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Preheat oven to 350ºF. Prepare and bake squash. Scrape cooked squash from shell, and whirl in a blender until smooth. Measure 2 cups squash and spoon into a strainer, let stand for about 10 minutes to drain off excess liquid.. In a large bowl, beat together eggs, whipping cream, cinnamon, and nutmeg. Stir in squash and sugar to taste. Pour squash mixture into pie shell, and bake until custard appears set in the center, about 1 hour to 1 hour and 10 minutes. Top with whipped cream. Makes 8 servings.