You can use pie pumpkins or winter squash to make this pie. I used a butternut squash, but any winter squash or pie pumpkin you have will be 100X better than a pie make with a can of pumpkin.
When you roast and puree your own squash for pie the flavor is deepened from the roasting. Pumpkin from a tin taste raw and one dimensional. Roasting your own squash adds a deep rich sweetness and the flesh is more dense and silky. This is much like a traditional pumpkin pie, but not as sweet. I use much less sugar because the flavor of the squash is so great on it’s own. I add a crumble topping sometimes. It’s optional but delicious. I made two this weekend for a family get-together and the pie made with the crumble topping was gone first.

I doubled the recipe and made one with crumble and one without.  I took this photo to show what they should look like when the pies are just cooked through, they are slightly puffy all the way to the middle and have a slight dull sheen when done.

Close up of the pie with the crumble.

Winter Squash Pie
Ingredients

1 winter squash or pie pumpkin, (about 2 1/4 pounds) roasted. You need 2 cups total of roasted squash
1/2 cup 1/2 & 1/2 or cream
1/2 cup to 1 cup brown sugar depending on how sweet you like it
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves

Topping
1/4 cup each  flour and oats
1/4 cup packed dark brown sugar
2 tablespoons chilled butter, cut into small pieces
3 tablespoons chopped nuts
1 pie crust, frozen of store bought is ok.

• To roast squash position oven rack to lowest setting. Preheat oven to 400°.
  Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° 30 minutes or until squash is tender.
• Cool slightly, and peel. Mash pulp to measure 2 cups. Combine the pulp and 1/2 and 1/2 or cream in a food processor; process until smooth.
• Add brown sugar and next 5 ingredients (through cloves); process until really smooth.
• Increase oven temperature to 425°
• If you are using crumble combine flour and brown sugar in a medium bowl; cut in butter using two knives or a pastry blender. Add pecans; toss to combine and set aside.
• Roll out pie dough and fit into a 9-inch deep-dish pie plate.
• Pour squash mixture into prepared crust. Place pie plate on bottom rack; bake at 425° for 20 minutes.
• Remove pie from oven if using crumble after 20 minutes and sprinkle topping mixture over the filling.
• Reduce oven temperature to 350° whether using crumble or not to finish baking.
• Return pie plate to bottom rack; bake an additional 40 to 50 minutes or until center is set. The top photo shows the pies are cooked through. They are slightly puffy all the way to the middle and have a dull sheen when the are cooked through.