Squash Custard Pie, Autumn Spice Sparkler, and Broken

Ingredients

• 1 1/2 cups cooked and pureed squash (butternut, acorn, or pumpkin works well)
• 3/4 cup granulated sugar
• 3 large eggs
• 1 cup whole milk or half-and-half
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 unbaked 9-inch pie crust
• Whipped cream, for serving (optional)

Instructions

• Preheat the oven: Preheat your oven to 375°F (190°C).
• Prepare the squash puree: If you haven't already, cook and puree your squash. You can roast or steam the squash until tender, then puree it in a blender or food processor until smooth. Measure out 1 1/2 cups of puree.
• Make the custard filling: In a large mixing bowl, whisk together the sugar, eggs, milk, and vanilla extract until smooth. Add the pureed squash, cinnamon, nutmeg, ginger, and salt. Whisk until the mixture is well combined and smooth.
• Assemble the pie: Pour the custard filling into the unbaked pie crust, smoothing the top with a spatula if needed.
• Bake the pie: Place the pie on the center rack of your preheated oven. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean. The edges may puff up slightly, and the center should be firm but still a little jiggly.
• Cool and serve: Remove the pie from the oven and let it cool on a wire rack. Serve the Squash Custard Pie at room temperature or chilled, with a dollop of whipped cream if desired.