Heirloom Squash And Pumpkin Pie Recipes
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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- Chioggia Sea Pumpkin. Chioggia sea squash image via Shutterstock. This is definitely one of the most unique pumpkins you'll see on this list. It's native of Chioggia -- yes, like Chioggia beets -- in Italy.
- Red Warty Thing Pumpkin. Image: VasekaPhotography. The Red Warty Thing definitely has a descriptive moniker! This pumpkin might look like an ornamental gourd, but don't be fooled.
- Jarrahdale Pumpkin. Jarrahdale pumpkin image via Shutterstock. This squash might seem rare to you, but in Australia and New Zealand it looks fairly familiar.
- Cotton Candy Pumpkin. White pumpkin image via Shutterstock. The cotton candy pumpkin might seem like it would be cloyingly sweet, given its name, but this white-skinned pumpkin actually tastes fairly similar to a traditional pie pumpkin, even milder.
- Iran Pumpkin. Green pumpkin image via Shutterstock. The Iran pumpkin is an interesting one for growers, as you'll get to take full advantage of its bright colors as soon as it's picked.
- Long Island Cheese Pumpkin. Long Island Cheese pumpkin image via Shutterstock. This pumpkin doesn't get its name from its flavor but from its shape, which looks like a giant cheese wheel.
- Queensland Blue Pumpkin. Queensland blue pumpkin image via Shutterstock. Queensland blue pumpkins bear some resemblance to Jarrahdale pumpkins, though they tend to be a bit more blue than grey.
- One-too-Many Pumpkin. One too many pumpkin image via Shutterstock. This pumpkin tends to have red, yellow, white and orange veins all around the outside of it, making it a very pretty one for decorating in the fall.
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- Kakai. These orange pumpkins have unique, dark green ribs. Kakai is known for its tasty, hull-less seeds. We read the seeds taste great when roasted.
- Marina Di Chioggia. The sweet orange flesh is great in baked goods and pies. This pumpkin is an Italian heirloom and its skin is super interesting – it is deep blue green and knobby.
- Orange Smoothie. These small pumpkins weigh less than five pounds. The smoothie’s flesh is edible (yum!) and can be baked.
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