Servings: eight.
This pie is a favorite of my pastry chef, Terri Horn. She likes to use the best ingredients she can — farm-fresh squash and high butterfat cream. She recommends eating this pie within a day of making it as the custard filling makes the pie soggy after that.
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After several years of making this recipe, when I first saw it in the magazine, I feel like I have to write a review. It's fantastic. You'll never settle for canned pumpkin again (nor will your guests) after making this recipe! I have people who have said that they 'hate' pumpkin pie absolutely love this. It's just so different and special. For those who say they 'hate' squash, just don't tell them it's squash, say it's pumpkin. They'll convert. It's great to mix it up a bit. I've used the Winter Luxury variety of squash this year. Red Curry is also great. Any kind of interesting nutty flavored squash can be great. Also, if I am feeling spicy, I'll roast the squash with some red pepper flakes or other spice. Or even a fresh pepper of some sort. The farmers markets this time of year have amazing peppers that will add a flavor pop. As is the recipe is terrific and you can do a lot of mixing it up to get new and interesting flavors. The one thing I'd say is add 4 eggs and about 2 1/4 cups of squash. I like it a little bit thicker, and just a touch more helps. Anyway, this recipe can't be beat. The style of crust helps too. It's a bit more durable and rich. I'll be making this for years. Great job Fine Cooking. My favorite cake on this site is the buttermilk and vanilla cake (that uses butternut squash, grated). It's so good and can be made with a variety of types of squash too.
What a relief to find this recipe on the website! I must have discarded somehow during a recent move. Horrors! This recipe has replaced pumpkin pie as my Thanksgiving standard.
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