For the pie:

1. Preheat the oven to 350 degrees F.
2. Slice squash in half lengthwise. Scoop out and discard seeds and stringy flesh.
3. Place squash halves cut side down in a large baking dish. Add about 1/2-inch hot water to the dish. Cover with foil and bake for 45 minutes or until tender.
4. Drain and allow squash to cool to room temperature. Scrape out the flesh into a bowl and discard skin. Mash squash or beat squash thoroughly until smooth.
5. Measure 1 cup of mashed squash and place it in a large bowl. Store remaining squash in the refrigerator for other uses.
6. Add sugar, ginger, cinnamon, salt, evaporated milk, and egg to the bowl. Stir or beat to thoroughly combine the ingredients.
7. Place 30 fillo shells on 2 baking sheets. Spoon or ladle filling into shells.
8. Bake each sheet of pie bites for 18 minutes, or until the center of the pie bites are set. Transfer pie bites to a wire rack and cool completely.
9. Top pie bites with whipped cream and garnish with chopped crystallized or candied ginger.
10. Pie bites are best on the day they are baked. The shells will soften and not be crispy if made in advance and refrigerated.