Ingredients Jump to Instructions ↓

  1. 1 9 or 10-inch deep-dish pastry shell

  2. 1 3/4 cups cooked and pureed winter squash, such as Butternut, Acorn or Australian Blue

  3. 1/2 cup packed light brown sugar

  4. 2 teaspoons vanilla extract

  5. 1 teaspoon grated fresh gingerroot

  6. 1 teaspoon ground cinnamon

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon ground nutmeg

  9. 3 eggs, lightly beaten

  10. 1 cup half-and-half or light cream

  11. 1/2 cup chopped pecans or walnuts Topping:

  12. 1 cup whipping cream

  13. 1 teaspoon vanilla extract or 1 tablespoon brandy

  14. 1 to 2 tablespoons light brown sugar or to taste Whole shelled walnuts or pecans for garnish, optional

Instructions Jump to Ingredients ↑

  1. Prepare Pie: Preheat oven to 450 degrees. Line pastry shell with foil and fill with dried beans or pie weights. Bake pastry shell for 5 minutes or until firm but not colored, remove foil and weights, cool.

  2. Meanwhile, in a large bowl, combine squash puree, brown sugar, vanilla, gingerroot, cinnamon, salt and nutmeg. Whisk in eggs and half-and-half or light cream, whisking until mixture is smooth.

  3. Place pastry shell on oven rack; sprinkle nuts in bottom of shell. Pour filling over; gently slide into oven. Bake 10 minutes; reduce heat to 350 degrees F and bake 35 to 45 minutes more or until a knife inserted halfway between center and edge comes out clean. (Center will cook as pie cools.) 4. Prepare Topping: Using an electric mixer, beat whipping cream on high speed until soft peaks form. Fold in vanilla or brandy, add brown sugar to taste. Spoon some cream onto each serving; garnish with a whole pecan or walnut, if desired.


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