Pumpkin may be the classic filling for custard pies, but I prefer to use winter squash instead because it's sweeter and more richly flavored than regular pumpkin. One of the best varieties of winter squash for making puree is honeynut, a smaller and sweeter version of butternut bred by Cornell University. I'm a Cornell grad, so I tend to be biased in favor of Big Red seed varieties, but in this case it is honestly the sweetest and best tasting squash! If you don't have honeynut, you can use any variety of winter squash in this recipe - yes, even pumpkin!
1 1/2 c graham cracker crumbs (about 12 sheets)
1/3 c granulated sugar
6 Tbl butter, melted
1/2 c granulated sugar
1/2 c brown sugar
1 Tbl flour
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
3 large eggs
2 cups squash puree (homemade or canned)
1 c heavy cream
To roast the squash: Preheat oven to 375 F. Cut tops off squash, then cut in half and scoop out seeds. Place face down on a baking sheet lined with parchment paper. Roast for 30 minutes or until tender when pierced with a fork (larger varieties of squash will take longer than tiny honeynut.)
To make the crust: Place graham cracker crumbs in a zip top bag and crush with a rolling pin. Mix graham cracker crumbs and sugar together in a medium bowl. Pour in butter and stir until combined. Press into pie plate (Hint: use the bottom of a measuring cup or the wrapper from a stick of butter to help keep your hands clean.) Bake for 10 minutes.
To make filling: Increase oven temperature to 400 F. In small bowl, whisk together sugars, flour, and spices. In a separate bowl, whisk together squash puree, eggs, and cream. Combine dry and wet ingredients and mix until smooth. Pour into pre-baked pie shell, then bake for 45 minutes. The edges should be set and browned, and the center should still be a little wobbly.
Serve with whipped cream and enjoy!
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