The pie I make is a slightly modified version of the one from Sally Fallon’s Nourishing Traditions cookbook. I like mine a little spicier, less sweet, and with an extra touch of citrus.
Combine all of the ingredients in a large bowl, and whisk until well blended. Pour into a pie crust and bake at 350ºF for 45-55 minutes. You will know it’s done when the middle doesn’t jiggle more then jello.
*I make my winter squash pureé by cutting a squash in half, and baking it in the oven at 350º F until tender, about half an hour.
Taste your squash pureé, and if it’s nice and sweet, you will be fine with 1/4-1/3 cup of sugar. If it’s canned or just not a sweet squash, then you may want a bit more sweetener.