- Yield: 1 (9½-inch) pie
- 1 pound (453 g) kabocha squash, halved and seeded
- ½ recipe Flaky Butter Crust
- All-purpose flour, for rolling
- 1 cup (236 ml) grade A dark color maple syrup
- 2 cups (472 ml) heavy cream
- 1 teaspoon kosher salt
- 4 large eggs
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- Freshly whipped cream for serving, optional
How to Make It
- Position a rack in the center of your oven and preheat the oven to 375°F. Wrap each kabocha squash half tightly in aluminum foil and bake until you can easily stick a fork into the squash, about 40 minutes. Unwrap the kabocha squash and let it cool completely. Scrape the orange flesh from the squash and discard the peel. Leave the oven on.
- Remove the pie dough from the fridge and remove the plastic wrap. If your dough has been chilled overnight, it will need to sit at room temperature a bit before rolling—this will take 10 to 15 minutes. Lightly flour your work surface and roll the pie dough out to a 13-inch round that is ⅛ inch thick. Transfer to a 9½-inch pie dish and use your fingertips to relax the dough into the shape of the pie dish, leaving a 2-inch overhang around the edge of the dish. Fold the extra dough under itself. Use your thumb and forefinger to crimp the edge of the dough, pressing the dough into the pie dish and making sure the dough extends to the outer edge of the dish. This anchors the crust inside the dish, which results in a proud crown of crust after baking. Freeze the crimped crust for about 20 minutes, until the dough is very cold.
- Line the crust with heavy-duty foil, leaving a 1½-inch overhang. Trace your fingertips over the foil overhang and gently press it into the crimp. Fill the foil-lined crust with pie weights or dried beans. Bake for 20 to 25 minutes, until the crust is golden around the edges. Remove from the oven and lift out the foil and pie weights. Cool the crust completely.
- Reduce the oven temperature to 325°F.
- Put the maple syrup into a medium saucepan and bring it to a rolling boil over medium heat. Cook the maple syrup until a candy thermometer registers 235°F, about 10 minutes. Remove the pan from the heat and add the heavy cream and salt. Place the pan back on the stove over medium heat and bring it to a simmer. Remove from the heat and let cool for 15 minutes.
- Combine the kabocha squash, eggs, cinnamon, and nutmeg in the carafe of a blender. Blend on high until very smooth. Reduce the speed to low and slowly stream in the maple caramel. Blend until combined.
- Pour the filling into the prepared crust and bake the pie until the center of the custard wobbles a bit when the pie is gently jiggled, about 40 minutes. Cool the pie on a wire rack for 1 hour before serving. Serve the pie dolloped with whipped cream if you desire. Store leftovers in the fridge for up to 1 week.