Recipe: (Better than) Pumpkin Pie

Because pumpkin pie is almost always served alongside apple pie at this time of year, and apple pie is almost always made with cinnamon, we've left the cinnamon out this pie. But feel free to add in 1/2 teaspoon if desired; you can also replace the ginger and nutmeg with "pumpkin pie spice," usually a mixture of cinnamon, ginger, allspice, cloves, and nutmeg. The fresh squash has a lot of flavor on its own, so keep the spicing light. And think long and hard before you decide to jazz things up with star anise or cardamom. You'll need 2 cups of pumpkin or squash puree for the pie; refrigerate or freeze any extra for other cooking projects.

Better than Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend — (Better than) Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend

Makes 1 pie

Ingredients:

Crust:

1 1/4 cups flour
1/2 tsp salt
1 tablespoons sugar
4 oz (8 tbsp, 1/2 cup) butter, chilled in the freezer until very firm but not frozen
4 to 6 tablespoons ice water
2 tsp cider vinegar
Extra flour for dusting

Filling:

1 small butternut squash
1 sunshine kabocha squash
2 teaspoons neutral vegetable oil, for roasting the squash
2/3 cup light brown sugar, packed
3 tbsp molasses, maple syrup, or cane syrup
1 tsp ginger
1/4 tsp freshly grated nutmeg
1/2 tsp salt
1 cup heavy cream
3 eggs
1 tbsp bourbon, optional

Whipped Cream:

1 cup heavy cream, preferably not ultra-pasteurized
1 tsp vanilla extract or 1 tablespoon bourbon

Instructions:
1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.

2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.

3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.

4. Flatten dough into a round and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.

5. 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.

6. 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.

7. Fold excess dough inwards to make an even ridge. Crimp or shape as desired. Wrap loosely in plastic wrap and chill until needed.

While your dough is chilling, roast the squash:

8. Preheat oven to 400ºF. Cut squashes lengthwise. Scrape out seeds and strings. Rub cut sides with a little oil. 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.

9. Scrape flesh out of skins. Crank through the medium disk of a food mill or puree in a food processor. Scoop into a fine-mesh strainer over a bowl and drain for an hour. Discard liquid. Refrigerate squash until needed.

Put it all together:

piecrustpiecrust

Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie