5 large eggs
1/2 cup heavy cream
1 14.5-ounce can squash purée
2/3 cup honey
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
cornmeal crust, recipe follows
Preheat oven to 425 degrees F.
In a large bowl, using a whisk, beat together eggs and cream. Add squash purée, honey, salt, and spices; beat to combine.
On a lightly floured work surface, roll out pie dough to 1/4-inch thickness. Carefully lay dough into a 10-inch pie pan. Press dough into the sides. Remove excess dough with a knife. Crimp the edge using your thumb and forefingers.
Pour squash custard into pie shell. Bake for 10 minutes at 425 degrees F. to crisp the crust. Lower heat to 350 degrees F. and bake until custard is set and puffed but not cracked, about 45 minutes to 1 hour. A skewer inserted into the center should come out clean. Let cool completely. Serve at room temperature or chilled. Yield: 8 to 10 slices.
Cornmeal Crust
1-1/4 cup all-purpose flour
1/4 cup fine yellow cornmeal
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1 large egg yolk
3 to 5 tablespoons ice water
Combine flour, cornmeal, sugar, and salt in a large bowl. Mix together with a whisk to aerate. Add butter and work with a pastry blender until mixture resembles course meal.
In a small bowl, beat together egg yolk and 3 tablespoons ice water. Drizzle liquid mixture into dry ingredients. Mix until dough comes together. If too dry, 1 to 2 tablespoons ice water can be added.
Form the dough into a flat disc and wrap in plastic. Chill for at least 1 hour before rolling.
- Recipe courtesy of Joseph Erdos