What you will need:1 crust, store bought or homemade (recipe here)For the Filling:2 large eggs1 ½ tsp vanilla extract½ cup dark brown sugar¼ tsp sea salt1 ½ tsp ground ginger1 ½ tsp ground cinnamon½ tsp ground nutmeg¼ tsp ground cardamom1 ½ cups roasted squash purée¾ cup heavy creamWhipped cream, for garnish (optional)
Directions:Roasted Squash Purée: heat oven to 400°. Slice into 1” sections (or buy pre cut squash to save time), coat with 1 tbsp oil, and place in a single layer on a sheet pan. Bake until tender and beginning to caramelize, about 40 minutes.
Cool slightly, blend with an immersion blender or food processor until smooth.
For Filling:Preheat the oven to 300°.Combine eggs, vanilla, sugars, salt and spices in a bowl with an immersion blender or food processor, and blend until smooth. Add squash purée, and blend until smooth. Pour in heavy cream, and blend to combine.
Pour filling into a hot prebaked shell, and bake for 20 minutes. Turn the oven up to 325° and continue baking for another 20-25 minutes until filling is set ⅔ of the way in from the perimeter and the center still jiggles, about 40-45 minutes total (custard will continue to cook after pie is removed from the oven). Tent Pie crust edges loosely with foil if browning too quickly.
Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream, if desired. 
Enjoy!
