First, roast the squash. Preheat the oven to 450F, and line a heavy baking sheet with foil.

Wash and dry the Kabocha squash, and carefully cut it in half. Scoop out the seeds and gunk in the middle, and cut each half in 3-4 large slices. Rub coconut oil all over the surface of each piece, and place them on the baking sheet. Sprinkle with cinnamon and salt, and bake for 30-40 minutes, until it's soft and easily pierced by a fork. Let cool completely.

Once the squash is cool enough to handle, remove the skin, and cut into smaller pieces.

In a food processor, combine about 2.5 - 3 cups of the roasted squash with a bit of water, and process until a smooth puree forms. Measure out two cups of puree, and save the rest of the squash for another recipe.

Preheat the oven to 425F.

In a large bowl, combine the puree, sugars, milk, cream, cinnamon, vanilla, and eggs, and whisk until well-incorporated.

Pour the mixture into the pie crust, and place the pie on a baking sheet. Top with the crushed Amaretti.

Bake the pie at 425F for about 15 minutes, then lower the heat to 350F and cook for 55-60 minutes, until the middle barely jiggles {it'll finish firming up as it cools}.

Let cool to room temperature before slicing. Enjoy!