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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Ramathan Ramah
[email protected]This pie is a must-try for any pumpkin pie lover! It's the perfect balance of sweetness and spice.
Landon Madsen
[email protected]I thought this pie was just okay. It wasn't bad, but it wasn't anything special either.
Sohailsomaiya Sohail
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland.
Aaryan Thakur
[email protected]This is the best pumpkin pie I've ever had! The heirloom squash and pumpkin filling is so rich and flavorful.
Malik babar Babar
[email protected]I'm not a big fan of squash, but I loved this pie! The pumpkin flavor was dominant and the squash added a nice sweetness.
Ava Conte
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a beautiful and delicious pie that's perfect for a special occasion.
Kailee Currin
[email protected]The crust was a little too crumbly for my taste, but the filling was delicious. Overall, I enjoyed this pie.
Desmond Success
[email protected]I love the combination of squash and pumpkin in this pie. It's a unique and flavorful twist on the classic pumpkin pie.
Tim Kronic Za
[email protected]This was my first time making a squash and pumpkin pie and it turned out great! The recipe was easy to follow and the pie was delicious.
Ayesha Sweety
[email protected]I've made this pie twice now and it's become a family favorite! The crust is flaky and the filling is rich and creamy. I highly recommend it!
Tianna Charlton
[email protected]This Heirloom Squash and Pumpkin Pie was a hit at my Thanksgiving dinner! The flavors were perfectly balanced and the texture was creamy and smooth.