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Feel free to swap in other squash in Michelle McKenzie's recipe: Sugar Pie comes out sweeter, and canned pumpkin is mellow-tasting, if less distinctive. Shauna Sever, an 18 Reasons instructor, suggested the spicy gingersnap layer. You'll need a 9-in. deep-dish pie pan.

Michelle McKenzie
This Story Originally Appeared On sunset.com

Gallery

Iain Bagwell

Recipe Summary

prep:
2 hrs 30 mins
cool:
2 hrs
total:
4 hrs 30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make pastry as directed in a 9-in. deep-dish pie pan, rolling dough to 13 in. and baking it blind; let cool.

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  • Preheat oven to 375° (skip this step if using canned pumpkin). Cut squash in half lengthwise, using a large, heavy knife. Scrape out seeds with a large spoon. Set squash cut side down on a rimmed baking sheet. Roast until very soft when pierced, 45 minutes to 1 hour. Let cool.

  • Meanwhile, finely grind gingersnaps in a food processor. Add butter and a pinch of salt and pulse until evenly moistened. Scrape into a bowl and set aside. Wipe crumbs from processor bowl and blade.

  • Trim browned edges from squash. Scoop flesh into food processor and purée until very smooth. If using any fresh pumpkin (besides kabocha) or canned pumpkin, simmer in a saucepan, stirring often, until very thick, 10 to 15 minutes. Measure 1 1/2 cups squash or pumpkin; save the rest for soup or another use.

  • Firmly and evenly press gingersnap mixture over bottom of pastry. Chill.

  • Preheat oven to 375°. In a small bowl, rub sugar and cornstarch with your fingers until no lumps remain. Add to food processor with the 1 1/2 cups squash, the crème fraîche, vanilla, 1/2 tsp. salt, the nutmeg, and eggs. Whirl until well combined, scraping inside of bowl. Pour mixture evenly into prepared crust. Wrap pie rim with 4 strips of foil. (Bake any leftover filling in a ramekin.)

  • Bake pie 15 minutes (35 minutes for a ceramic pie dish); remove foil. Continue baking until center jiggles only slightly when gently shaken, 30 to 35 minutes more (15 minutes for a ceramic dish). Let cool on a rack until room temperature, 2 to 3 hours. Serve with whipped cream.

  • *Whole cane sugar, such as Rapunzel brand, has a complex, caramelized flavor; find it at natural-foods markets or online. If you use regular sugar, the pie will be a bit sweeter.

  • Make ahead: Through step 5, up to 1 day; chill squash. Or the whole pie, up to 1 day at room temperature.

Nutrition Facts

674 calories; calories from fat 52%; protein 8.7g; fat 39g; saturated fat 23g; carbohydrates 74g; fiber 3g; sodium 488mg; cholesterol 165mg.
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