“PUMPKIN” PIE
Crust:
  • 6.25 oz all-purpose flour
  • 1 T sugar
  • 1/4 tsp kosher salt
  • 4 oz unsalted butter cut into small pieces
  • 1.5 oz ice water
Filling:
  • 1 ½ - 2 cups cooked squash puree from: 1 small butternut squash or 1 kabocha squash
  • 2 teaspoons vegetable oil, for roasting the squash
  • ⅔ cup light brown sugar, packed
  • ½ tsp ground ginger
  • ¼ tsp freshly grated nutmeg
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 ½ cups half and half
  • 3 eggs
If making smaller tarts reduce filling:
Filling:
  • 1 cup cooked squash puree from: 1 small butternut squash or 1 kabocha squash
  • 1/2 cup light brown sugar, packed
  • 1/2 tsp ground ginger
  • ¼ tsp freshly grated nutmeg
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ cup cream
  • ½ cup milk
  • 2 eggs
Whipped Cream:
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract 
  • 1 T powdered sugar

​Instructions:
For Squash
  1. Preheat oven to 400°F. Cut squashes lengthwise. Scrape out seeds and strings. Rub cut sides with a little oil. Place on parchment lined sheet pan. Bake for 45-60 minutes, until squash is very soft when pierced with a knife. Remove from oven, flip cut side up and let cool.
  2. Scrape flesh out of skins. Crank through the medium disk of a food mill or puree in a food processor. Refrigerate squash until needed.

For Pie Crust
  1. Combine 2/3rds of flour, sugar, and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
  2. Sprinkle with water and, using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
  3. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the dough from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.
  4. Once dough is rolled evenly into a round about 2″ bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.
  5. Fold excess dough inwards to make an even ridge. Crimp or shape as desired. Wrap loosely in plastic wrap and chill or freeze until needed.
  6. Blind bake at 350 F lined with parchment and filled with baking beans/weights until sides are dry and firm, 10 to 15 minutes. Remove weights, then bake until completely dry and firm (including bottom crust) and starting to turn golden, 5 to 10 minutes more. Cool thoroughly. 

For Filling
​(The following directions 1, 2, and 3 can be simplified by simply mixing all the ingredients and proceeding with step 4. The results won't be as nice but will be perfectly fine).
  1. Put pumpkin puree into saucepan and stir over direct heat for 10 minutes until somewhat dry and slightly caramelized, stirring frequently. Remove from heat but keep hot.
  2. Mix together thoroughly the sugar, salt, and spices, and stir into hot pumpkin.
  3. Beat eggs, add ½ and ½, and beat into pumpkin mixture until smooth.
  4. Pour immediately into pre-baked pie shell and bake in a moderately hot oven (400° F) for 25 to 30 minutes or until pastry is golden brown and only an inch circle in the center of the filling remains jiggly. If crust is getting too dark reduce heat to 350. Cool thoroughly before cutting. Serve with whipped cream.
Note: Perfectly baked pumpkin pie has no cracks on its surface. Baking hot filling in a chilled crust at 400° F for 25 to 30 minutes produces a smooth, shiny good textured custard.