There will be about a cup of extra filling that you could bake in a ramekin along with the pie. The squash could be roasted up to two days in advance.
2. Prebake the crust: Preheat the oven to 400°F. Prebake the crust by lining it with foil, weight it with dried beans or rice, and bake 10 minutes, or until firm. Carefully tease away the foil and weights, pierce the crust with a fork in several places and bake another 5 minutes, or until golden. Cool and keep at room temperature up to 24 hours.
3. Roast the squash: Preheat the oven to 400ºF. With the olive oil, oil a large cookie sheet. Arrange the squash pieces flesh side. Bake them 1 hour, or until a knife slips easily into the thickest part of the squash. They should be extremely tender. Cool, then scoop out the squash and puree it completely in a food processor. You should end up with 3 1/2 to 3 3/4 cups of puree.
4. Make the filling: Preheat the oven to 400°F. In a large bowl, whisk together the squash, sugar, salt, ginger, cinnamon, cloves, allspice, vanilla, pepper, sour cream and milk. Taste for sweetness and spiciness, adding more sugar and/or spices if needed. Then blend in the eggs completely.
5. Pour the filling into the baked pie shell. Set the shell on a cookie sheet to catch any spills. Bake 15 minutes, then reduce the heat to 325°F. Bake another 45 minutes to one hour. The pie is done when a knife inserted an inch or more in from the edge comes out nearly clean (the center will still be soft). Cool the pie on a rack. Chill if you are holding it more than a couple of hours. Serve the pie at room temperature, either topped with the whipped cream or just pass the cream at the table.
Copyright 2011 by Lynne Rossetto Kasper. From A Spice Scented Thanksgiving Menu.
Marina Marchese, co-author of The Honey Connoisseur, says some commercial honey "might not be 100 percent pure liquid gold."