- 1 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 tablespoons cold, unsalted butter, cut into small pieces
- 3 tablespoons cold vegetable shortening
- 3 tablespoons ice water
- 1 ½ cups blue Hubbard baked squash puree (see note)
- 4 eggs, lightly beaten
- ¾ cup pure maple syrup
- ½ cup half-and-half
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
414 calories; 19 grams fat; 9 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 1 gram dietary fiber; 25 grams sugars; 7 grams protein; 151 milligrams cholesterol; 644 milligrams sodium
One 9-inch pie
- To make the crust, combine the flour, salt and sugar in a medium-size bowl. Rub in the butter and the shortening until the mixture resembles coarse meal. Gradually stir in the ice water, being careful not to overwork the dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for 1 hour.
- Preheat oven to 400 degrees. Roll out the dough and fit it into a 9-inch pie shell.
- To make the filling, whisk all ingredients together until smooth. Scrape into the pie shell and bake for 10 minutes. Reduce the heat to 325 degrees and continue baking until the filling is set, about 50 minutes. Cool. Top with whipped cream sweetened with maple syrup.
- To make the puree, halve and clean the squash and cut into 6-inch pieces. Roast at 400 degrees for about 1 hour. Scoop the flesh from the skin, drain the liquid and pulse in a food processor. One 10-pound squash yields 8 cups of puree.