Black Futsu Squash Pie

We grew this variety of squash with good results this season.  As we had never tasted this heirloom squash, I decided to prepare one of them as I would a pumpkin for a pie.

1                 Black Futsu Squash
2 tsp          Ground Cinnamon
1 tsp          Freshly Grated Nutmeg
1/2 tsp       Allspice Powder
1/4 tsp       Group Cloves
2 tsp          Vanilla Extract
2                 Eggs
1 can          Fat Free Sweetened Condensed Milk
2                 Pie Shells (homemade or frozen)

Preheat oven to 425F.  Slice the Futsu in half and remove the seeds.  Place, hole, side down, in a roasting pan with 1 1/2 cups of water.  Place pan in oven and roast for 40 minutes or until squash are quite tender to the touch.  Remove from oven and allow to fully cool.  Once cool, remove the squash pulp from the tough skin with a large spoon.  Combine all ingredients in the bowl of a stand mixer and blend until well pureed.  Divide Puree into the two pie shells.  Cover the fluted edges of the pie shells with strips of aluminum foil to prevent burning.  Place pans on a baking sheet and add to oven at 425F for 10 minutes, then reduce heat to 350F and continue cooking for another 30 minutes.
We topped warm pie with Homemade Oreo Crunch Ice Cream!