Roasted delicata squash Pie

Welcome to the strictly from scratch corner. With your host The Roadside Pie King.

For today's installment, we will be making roasted delicata squash custard for pie filling, the Roadside Pie King way.

1. The delicata squash was scrubbed and roasted whole at 450 deg. Fahrenheit for 1hr then rested in the tuned off oven until cooled.
2. The seeds are removed, the pulp and skin are processed until smooth.
3. To the processed pulp we add, 1/4 cup light brown sugar, 1/4 cup granulated sugar, 3Tbs. tapioca and 1/2 tsp. of each, Cinnamon, nutmeg & ginger. Pulse to combine.
4. Add 1/4 cup maple syrup and 1 cup whole milk or heavy cream. Mix very well to combine.
5. Using your judgment add up to a 1/2 cup more milk or cream. I added 1/4 cup. Process this mixture for a good 2 minutes until completely blended.
6. rest the custard base covered for at least one hr. This will let the squash pulp absorb as much liquid as possible. At that point, we will add two large eggs and combine very well. Please join me for the next installment, when we will be preparing the pastry and finishing the project.

(Cut to pie king thyme song and closing clips)