HEIRLOOM-SQUASH AND PUMPKIN PIE
This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage (along with the usual spices) to give it depth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h15m
Yield Makes one 9-inch pie
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang. Fold edges under, and crimp as desired. Freeze until firm, about 30 minutes.
- Meanwhile, make the filling: Drizzle pumpkin and squash wedges with olive oil, and roast on a rimmed baking sheet until tender (times will vary).
- Line crust with parchment, leaving an overhang on all sides. Fill with pie weights or dried beans. Bake until edges of crust begin to turn golden, about 20 minutes. Remove from oven, and remove weights and parchment. Bake until golden brown, 15 to 20 minutes more. Let cool on a wire rack.
- Peel pumpkin and squash, and transfer flesh to a food processor. Puree until smooth.
- Reduce oven temperature to 325 degrees. Whisk pumpkin and squash puree, eggs, egg yolks, heavy cream, sugar, brandy, sage, cinnamon, ginger, allspice, cloves, nutmeg, 3/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
- Pour filling into pie shell, and smooth top using an offset spatula. Bake until just set but still slightly wobbly in the center, about 1 hour (filling will continue to set as it cools). Let cool on a wire rack. Serve slightly warm, at room temperature, or chilled, with whipped cream.
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Nassali Rachel
[email protected]This pie was amazing! The squash and pumpkin were perfectly cooked and the spices were just right. The crust was flaky and flavorful. I would definitely recommend this recipe.
Roton kumar
[email protected]This pie was so good! It was the perfect balance of sweet and savory. The squash and pumpkin gave it a really unique flavor. I will definitely be making this pie again.
Fk. music
[email protected]This pie was delicious! The squash and pumpkin gave it a really unique and flavorful taste. The crust was also perfect - flaky and buttery. I would definitely recommend this recipe.
Haseeb Etzaz
[email protected]This pie was a bit too dense for my taste, but it was still good. The flavors were good and the crust was flaky. I think I would try using a different type of squash next time.
Nicklas Roetz
[email protected]I'm not a huge fan of squash or pumpkin, but I thought this pie was really good! The flavors were well-balanced and the crust was perfect. I would definitely recommend this recipe to anyone who is looking for a unique and flavorful pie.
Anotidaishe Biton
[email protected]This pie was a bit too sweet for my taste, but it was still good. The crust was flaky and the filling was creamy. I think I would try reducing the amount of sugar next time.
Lionel Bere
[email protected]I followed the recipe exactly and the pie turned out perfectly. It was so delicious! The squash and pumpkin gave it a really rich and flavorful taste. I would definitely recommend this recipe.
jojez shem
[email protected]This pie was so good! It was the perfect balance of sweet and savory. The squash and pumpkin gave it a really unique flavor. I will definitely be making this pie again.
Mbulaheni Tshikhudo
[email protected]I made this pie for my family and they loved it! The squash and pumpkin gave the pie a really unique and delicious flavor. The crust was also perfect - flaky and buttery.
Drew Lang
[email protected]This heirloom squash and pumpkin pie was a hit at our Thanksgiving dinner! The flavors were perfectly balanced and the crust was flaky and delicious. I would definitely recommend this recipe to anyone looking for a unique and flavorful pie.