Roasted Butternut Squash Custard Pie With A Pecan Crust

Directions

1. Preheat the oven to 400 degrees F.
2. Season the squash with extra virgin olive oil and salt. Place on a roasting pan and roast for 1 hour. Remove and cold completely. Place the pie shell in the oven and bake for 10 min. Remove the pie crust from the oven and cold.
3. Peel away the skin and remove the center seeds of the roasted butternut squash. Place the squash in a large mixing bowl. Mash the squash till smooth. Add in the cane syrup, the sugar, healthy pinch of salt, cinnamon, and vanilla. Mix well. Add in the Large eggs and egg yolks and mix well. Stir in the lowfat milk and whisk well. Pour into the pie shell. Cover the edges of the crust with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for 40 min. Remove the foil and continue to bake for 25 min, till the center is slightly hard. Remove and cold on a wire rack. The pie will still continue to cook while cooling. Cover with plastic wrap and chill till chilled. Slice into individual servings and place on serving plates.
4. Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream.
5. Yield: 8 servings
6. SPICED CREAM:Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 min. Add in the sugar, cinnamon, and nutmeg and beat again till the mix thickens and forms stiff peaks, another 1 to 2 min.
7. Yield: 4 c.