Kabocha squash roasts cut-side down until fork tender, then joins organic milk, heavy cream, and eggs in a custard warmed with ginger, cinnamon, nutmeg, and cloves for a partially blind-baked crust.
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Heat oven to 375°F. Place squash cut side down on parchment-lined half sheet pan and until fork tender, approximately 1 hour .
Discard squash seeds and pulp (or save seeds for toasting). Scoop and reserve 2 cups of squash from its skin for this recipe.
Prepare an ice bath.
Puree squash, maple crystals, spices, and salt in food processor until smooth. Transfer mixture to 2 1/2 quart pot and slowly whisk in milk and cream. over medium heat, stirring constantly, until mixture thickens, about 3-5 minutes . Remove pot from heat and place in ice bath for 10 minutes before slowly whisking in eggs.
Pour filling into pie shell and for 30-40 minutes or until filling is lightly cracked around edges and center jiggles slightly. Cool for 1 hour before slicing.
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