Try this custard pie with buttercup squash, a sweet, orange-fleshed variety that bakes up luscious, light and surprisingly creamy. Roasted fresh squash has a vibrant color and full flavor, but to save time you can use frozen or canned squash. The pie is best the day it is baked, but much of the preparation can be done in advance. Serve with Ginger Cream.
Make Ahead Tip: Prepare crust through Step 2; wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months (do not thaw before baking).
- For Crust:
- 3/4 cup whole-wheat pastry flour (see Ingredient Note)
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/3 cup almond oil (see Ingredient Note) or canola oil
- 1/4 teaspoon distilled white vinegar
- 3-4 tablespoons ice water
- For Filling:
- 2 cups Pureed Roasted Winter Squash (see recipe)
- 1 1/2 cups evaporated low-fat or fat-free milk
- 1/4 cup honey
- 2 large egg yolks, lightly beaten
- 1 large egg, lightly beaten
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- Ingredient Notes: Milled from soft wheat, whole-wheat pastry flour contains less gluten than regular whole-wheat flour. It helps ensure a tender result in baked goods while providing the nutritional benefits of whole grains. It is available in natural-foods stores and large supermarkets. Store it in an airtight container in the refrigerator or freezer.
Almond oil is an unrefined oil pressed from almonds. You can find it in many supermarkets and health-food stores. Store it in the refrigerator.
Companion recipe: Pureed Roasted Winter Squash
To prepare crust: Mix the whole-wheat flour, all-purpose flour, 1 tablespoon sugar and 1/4 teaspoon salt in a medium bowl. Using a pastry cutter or two forks, cut in the butter until the pieces are roughly the size of peas. Stir in the oil and vinegar with a fork, then stir in just enough water so the dough gathers into a ball.
Dust a large piece of wax paper with flour, then turn the dough out onto it. Dust a rolling pin with flour and roll the dough into a 14-inch circle. Invert into a 9-inch pie pan, gently pressing the dough into the bottom of the pan. Trim any uneven edges, leaving 1/2 inch of dough hanging over the rim. Fold the edges under and crimp into a decorative design. Cover with plastic wrap; refrigerate for at least 30 minutes.
Preheat oven to 350 degrees F.
Prick the crust with a fork several times; line with parchment paper and add enough pie weights or dried beans to cover the bottom. Set the pie pan on a baking sheet. Bake until the crust is firm but not colored, about 20 minutes.
Meanwhile, to prepare filling & bake pie: Whisk the squash, evaporated milk, honey, egg yolks and egg in a large bowl until smooth. Stir in 1/3 cup sugar, cinnamon, nutmeg and 1/4 teaspoon salt. Pour the filling into the crust (it will be very full). Place the pie pan on the baking sheet.
Bake the pie until the crust edges are nicely browned, about 40 minutes. Cover the edges with foil and continue to bake until a knife inserted into the center comes out clean, 25-40 minutes more. Cool the pie on a wire rack before slicing, at least 2 hours.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
225 calories; 9g total fat; 2g total saturated fat; 58mg cholesterol; 145mg sodium; 36g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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