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Directions

• Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. With the scraps make some decorative shapes and bake them on a separate pan.
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• STEP 2
  Preheat oven to 350/375 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 30 minutes. Carefully remove foil and beans. Cool crust completely before filling.
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• STEP 3
  In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and squash. Whisk in half-and-half. Pour mixture into cooled pie crust. Cover the crust only with some aluminum foil. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
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• STEP 4
  Make whipped cream: In a medium bowl, with an electric mixer, beat cream and maple syrup until soft peaks form.

If making in advance, cover cooled pie in plastic, and refrigerate up to 2 days. When refrigerating pie, cover first with a paper towel, then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets.