“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 (15 oz) cooked squash puree from: 1 small butternut squash or 1 kabocha squash
  • ⅔ cup light brown sugar, packed (5 oz) (or 1/3 cup maple syrup and 1/3 cup brown sugar)
  • 1 1/2 tsp vanilla
  • 1/8 tsp ground cloves
  • 1 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 8 oz cream
  • 8 oz milk
  • 3 eggs (5-6 oz)

If making smaller tarts reduce filling:
For 6 small tarts
  • 7.5 oz cooked squash (about ¾ cup) from butternut squash or kabocha squash
  • 2.5 oz brown sugar (1/2 cup packed)
  • 1/2 tsp ground ginger
  • 1/8 tsp freshly grated nutmeg
  • pinch ground cloves
  • 1 tsp ground cinnamon
  • pinch of finely ground pepper
  • ⅛ tsp salt
  • ½ tsp vanilla extract
  • 3 oz cream
  • 3 oz milk
  • 2 oz of egg (about 1)

Whipped Cream:
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract 
  • 1 T powdered sugar
Optional Pecan Praline topping​
  • 1 cup (130g) finely chopped pecans
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 Tablespoons (30g) honey or maple syrup
Mix all together and once pie is set spread over top and bake an additional 15 minutes.

​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 for at least 30 minutes before pre-baking.
  6. Blind bake at 375 F lined with parchment and filled with baking beans/weights until sides are dry and firm, 15-20 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 smaller tarts:
  1. Preheat your oven to 375 degrees. 
  2. Divide dough into six equal pieces and roll out to a thickness of 1/8 inch. Lay the dough into small tart pans, trim and crimp the edges so they extend above the top of the pan. Freeze for at least 30 minutes before pre-baking.
  3. Reserve a small piece of dough to fill any cracks that might open in the dough as it bakes. Line the dough with parchment or foil and fill it with dried beans or pie weights so that the crust bakes flat. Bake for 20 minutes. Remove from the oven and patch any cracks that may have opened; this is especially important as the filling may leak out. 

Filling
Mix sugar with spices.
In a food processor, bowl, or blender (preferred) combine butternut squash, cream and milk, sugar and spice mix, vanilla, and eggs. Blend until well combined and smooth, then pour into the pre-baked crust.

​Bake:
Preheat oven to 375. For full size pie: Place on a half sheet pan and bake about 25 minutes, then reduce oven temperature to 350°F (175°C) and continue baking until the filling is firm around the edges but still wobbly in the very center, about 25 minutes more, or to an internal temperature of 200°F (93°C).

For tarts: Place on a half sheet pan and bake about 20-25 minutes until the filling is firm around the edges but still wobbly in the very center, or to an internal temperature of 200°F (93°C).
Best if let cool at room temperature until the custard has set before serving.