ANY PUMPKIN OR SQUASH PIE

Ingredients:

  • 1 Lard Pie Crust, Blind Baked per recipe

  • 1 pie pumpkin, butternut squash, or other pumpkin, yielding 2 cups pumpkin, butternut, or other squash

  • 1 cup half & half

  • 1/2 teaspoon freshly grated nutmeg

  • 1/2 teaspoon kosher salt

  • 3/4 cup dark brown sugar

  • 2 large eggs

  • 1 egg yolk

    Directions:

    1. Cut squash in half, remove seeds & strings inside. Rub interior & exterior with olive oil and place flesh-side down on baking sheet.

    2. Roast at 400 degrees for 30 to 45 minutes, or until a knife or fork can easily pierce the exterior.

    3. Let rest for 1 hour to cool, then scoop out flesh with a spoon.

    4. Put 2 cups squash puree in a saucepan and bring to a light simmer, stirring occasionally. Blitz it with a stick blender until smooth.

    5. Add half & half, nutmeg, salt, stirring until combined. Return it to a simmer, then remove from heat & rest for 10 minutes.

    6. Whisk brown sugar eggs and egg yolk in a bowl, until thoroughly combined. After squash mixture has rested, dollop a little into the egg/sugar mixture and stir to combine. Add a bit more, and combine, Do this a few more times to temper the egg mixture, then you can add all the squash to the sugar/eggs.

    7. Pour mixture into the blind baked crust, and bake in 350 degree oven for 45-50 minutes, or until the center just jiggles slightly when agitated.

    8. Cool on countertop for 2-3 hours before slicing. We speed this up by putting it in the walk-in for about 90 minutes.

Winter SquashBethanee WrightComment