Reviews (1) Add Rating & Review 132 Ratings 5 star values: 17 4 star values: 16 3 star values: 61 2 star values: 27 1 star values: 11 Martha Stewart Member Rating: 1 stars 09/16/2018 Dear Ms. Stewart, A good pumpkin pie recipe is kind of like a good wheel. Once you have your recipe down to the point of being full-proof, you should be happy with it and move on to a perfecting a different dish rather than trying to reinvent the wheel. Case and point: this recipe. I don't understand what you were trying to accomplish with the sage but it didn't work. It would have been a better choice if you heated up and cream and infused it with sage. Another choice could have been to put the sage in the crust. Finally, straight sage leaves don't really work in this dish. Make some candied sage leaves and add them as a garnish when your pie is done. Another tip: I find it quite disgraceful when you go through all the trouble of roasting a pumpkin, pureeing said pumpkin and running it through a sieve to make sure it is perfectly smooth only to have it end up as dense as a brick in most pie recipes. The solution to this is very simple: take a page out of the souffle handbook separate your eggs, beat the yolks in with your pumpkin and spices and beat the egg whites separately and fold them in, and do the same with your cream. And of course taste the filling as it goes. Not every aromatic spice is going to work with this dish, and one of the rules I follow in my kitchen is just because I can combine two unlikely ingredients, doesn't mean I should. Good words to live by.
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Gallery Heirloom-Squash and Pumpkin Pie Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 8 Yield: Makes one 9-inch pie
Ingredients For the Crust 1 small disk Versatile Pate Brisee All-purpose flour, for surface For the Filling 2 small pumpkins and/or sweet winter heirloom squashes, such as Triamble, red kabocha, or butternut (about 1 1/2 pounds total), cut into wedges Extra-virgin olive oil, for drizzling 3 large eggs plus 2 large egg yolks 1 cup heavy cream 1/2 cup packed dark-brown sugar 2 tablespoons brandy 1 tablespoon finely chopped fresh sage 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg Salt and freshly ground pepper Lightly sweetened freshly whipped cream, for serving
Cook’s Notes Pie can be refrigerated up to 3 days.
Gallery Heirloom-Squash and Pumpkin Pie
Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 8 Yield: Makes one 9-inch pie
Gallery
Heirloom-Squash and Pumpkin Pie
Heirloom-Squash and Pumpkin Pie
Heirloom-Squash and Pumpkin Pie
Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 8 Yield: Makes one 9-inch pie
Recipe Summary
prep: 15 mins total: 2 hrs 15 mins
Servings: 8 Yield: Makes one 9-inch pie
prep: 15 mins
total: 2 hrs 15 mins
prep:
15 mins
total:
2 hrs 15 mins
Servings: 8
Yield: Makes one 9-inch pie
8
Makes one 9-inch pie
Ingredients
Ingredients
1 small disk Versatile Pate Brisee All-purpose flour, for surface
2 small pumpkins and/or sweet winter heirloom squashes, such as Triamble, red kabocha, or butternut (about 1 1/2 pounds total), cut into wedges Extra-virgin olive oil, for drizzling 3 large eggs plus 2 large egg yolks 1 cup heavy cream 1/2 cup packed dark-brown sugar 2 tablespoons brandy 1 tablespoon finely chopped fresh sage 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg Salt and freshly ground pepper Lightly sweetened freshly whipped cream, for serving
Directions
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.
Cook’s Notes Pie can be refrigerated up to 3 days.
Cook’s Notes
Pie can be refrigerated up to 3 days.
Reviews (1)
Add Rating & Review 132 Ratings 5 star values: 17 4 star values: 16 3 star values: 61 2 star values: 27 1 star values: 11
Martha Stewart Member Rating: 1 stars 09/16/2018 Dear Ms. Stewart, A good pumpkin pie recipe is kind of like a good wheel. Once you have your recipe down to the point of being full-proof, you should be happy with it and move on to a perfecting a different dish rather than trying to reinvent the wheel. Case and point: this recipe. I don't understand what you were trying to accomplish with the sage but it didn't work. It would have been a better choice if you heated up and cream and infused it with sage. Another choice could have been to put the sage in the crust. Finally, straight sage leaves don't really work in this dish. Make some candied sage leaves and add them as a garnish when your pie is done. Another tip: I find it quite disgraceful when you go through all the trouble of roasting a pumpkin, pureeing said pumpkin and running it through a sieve to make sure it is perfectly smooth only to have it end up as dense as a brick in most pie recipes. The solution to this is very simple: take a page out of the souffle handbook separate your eggs, beat the yolks in with your pumpkin and spices and beat the egg whites separately and fold them in, and do the same with your cream. And of course taste the filling as it goes. Not every aromatic spice is going to work with this dish, and one of the rules I follow in my kitchen is just because I can combine two unlikely ingredients, doesn't mean I should. Good words to live by.
Reviews (1)
Add Rating & Review 132 Ratings 5 star values: 17 4 star values: 16 3 star values: 61 2 star values: 27 1 star values: 11
Add Rating & Review
132 Ratings 5 star values: 17 4 star values: 16 3 star values: 61 2 star values: 27 1 star values: 11
132 Ratings 5 star values: 17 4 star values: 16 3 star values: 61 2 star values: 27 1 star values: 11
132 Ratings 5 star values: 17 4 star values: 16 3 star values: 61 2 star values: 27 1 star values: 11
5 star values: 17 4 star values: 16 3 star values: 61 2 star values: 27 1 star values: 11
Martha Stewart Member Rating: 1 stars 09/16/2018 Dear Ms. Stewart, A good pumpkin pie recipe is kind of like a good wheel. Once you have your recipe down to the point of being full-proof, you should be happy with it and move on to a perfecting a different dish rather than trying to reinvent the wheel. Case and point: this recipe. I don't understand what you were trying to accomplish with the sage but it didn't work. It would have been a better choice if you heated up and cream and infused it with sage. Another choice could have been to put the sage in the crust. Finally, straight sage leaves don't really work in this dish. Make some candied sage leaves and add them as a garnish when your pie is done. Another tip: I find it quite disgraceful when you go through all the trouble of roasting a pumpkin, pureeing said pumpkin and running it through a sieve to make sure it is perfectly smooth only to have it end up as dense as a brick in most pie recipes. The solution to this is very simple: take a page out of the souffle handbook separate your eggs, beat the yolks in with your pumpkin and spices and beat the egg whites separately and fold them in, and do the same with your cream. And of course taste the filling as it goes. Not every aromatic spice is going to work with this dish, and one of the rules I follow in my kitchen is just because I can combine two unlikely ingredients, doesn't mean I should. Good words to live by.Martha Stewart Member
Rating: 1 stars 09/16/2018
Dear Ms. Stewart, A good pumpkin pie recipe is kind of like a good wheel. Once you have your recipe down to the point of being full-proof, you should be happy with it and move on to a perfecting a different dish rather than trying to reinvent the wheel. Case and point: this recipe. I don’t understand what you were trying to accomplish with the sage but it didn’t work. It would have been a better choice if you heated up and cream and infused it with sage. Another choice could have been to put the sage in the crust. Finally, straight sage leaves don’t really work in this dish. Make some candied sage leaves and add them as a garnish when your pie is done. Another tip: I find it quite disgraceful when you go through all the trouble of roasting a pumpkin, pureeing said pumpkin and running it through a sieve to make sure it is perfectly smooth only to have it end up as dense as a brick in most pie recipes. The solution to this is very simple: take a page out of the souffle handbook separate your eggs, beat the yolks in with your pumpkin and spices and beat the egg whites separately and fold them in, and do the same with your cream. And of course taste the filling as it goes. Not every aromatic spice is going to work with this dish, and one of the rules I follow in my kitchen is just because I can combine two unlikely ingredients, doesn’t mean I should. Good words to live by.
Rating: 1 stars
All Reviews for Heirloom-Squash and Pumpkin Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Heirloom-Squash and Pumpkin Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
