In addition to the caramelized apple, walnut and chocolate pies I baked for the 7th Street Garden fundraiser, I also made two of these kabocha squash pies.  They're a lot like the pumpkin pies you're likely familiar with . . . but I used kabocha squash in my never-ending quest to expose myself and you to food preparations you've perhaps never before encountered.  These pies were delicious.  And I'm tired of hearing people say that using canned pumpkin is just "so much easier" than starting with a whole vegetable.  I just don't get it.  Cooking doesn't get much simpler than steaming a squash and scooping out the flesh.  Give it a try.

Unlike the caramelized apple, walnut and chocolate pie I blogged about yesterday, this squash pie requires that you partially bake the pie shell before filling it.  You do this because, if you were to instead pour a filling this wet into a raw pie shell (1) the crust would be super, super soggy on the bottom and/or (2) the filling would get overcooked and curdle in your effort to completely bake the crust.  Sooooooooo take my advice, pick up some pie weights if you don't already have some (dried beans can substitute for the pie weights) and partially bake the pie shell before filling it.  Also, in an effort to prevent an overly-soggy crust, this pie comes together best if you time the pre-baking of the shell with your making of the filling, so the hot filling can be added to the hot partially-baked crust, which starts the cooking of the filling immediately.  This recipe makes a single 9-inch pie so, in addition to the pie weights, you'll need a 9-inch pie plate.  You'll also need a food processor to make my crust recipe.

If you're entertaining company for Thanksgiving this week, you might give this pie a try.  I can almost guarantee that your guests never before will have eaten a sweet kabocha squash pie.  But don't do it just for the novelty factor, do it because it's delicious.

I'm going to try to do another blog post on another sweet treat before Thanksgiving, but I'm traveling to my sister's tonight . . . so if I don't get around to it . . . I want to now wish you all the happiest possible Thanksgiving.  I'm giving thanks for family and friends and all the food producers out there that work so hard for so little and make my passage through this world so incredibly enjoyable.  Cheers! 

For the crust:

• 1/2 cup unsalted butter (1 stick), diced into 1/4 inch pieces
• 1/4 cup shortening
• 1 1/4 cups all purpose flour
• 1 tablespoons sugar
• 1/2 teaspoon salt
• 3-4 tablespoons ice water
• 1 large egg white*, beaten

1. An hour or so before beginning to make the dough, place the butter and shortening in your freezer.
2. Process the flour, sugar and salt in a food processor to combine.
3. Add the shortening and process for about 10 seconds.
4. Distribute the butter on the flour mixture and pulse about 10 times, until the mixture has the texture of coarse crumbs with butter pieces the size of small peas.
5. Transfer the mixture into a large bowl, sprinkle with 3 tablespoons of ice water and mix gently with a spatula until the dough comes together.  If the dough doesn't come together, add another tablespoon of water, mix, and then another if necessary.
6. Flatten into a 4-inch disc, wrap tightly in plastic and refrigerate for at least an hour and up to two days.
7. Roll into a circle 3-4 inches wider than the pie plate on a lightly-floured surface or between two pieces of parchment paper, then line the pie plate, folding the edge under itself and crimping to make a fluted edge.
8. Place an oven rack in the lower-middle position and preheat oven to 375°F.
9. Refrigerate the crust until firm, about 15 minutes, then freeze the crust for 15 minutes.
10. Line the pie crust with aluminum foil and distribute about 2 cups of pie weights in the foil-lined pie crust.
11. Bake the pie crust for 25 minutes, then remove the foil and pie weights and bake for another 5 minutes until light golden brown.
12. When you remove the partially baked pie shell from the oven, increase the oven temperature to 400°F and move the oven rack to its lowest position. 
13. Brush the crust with the beaten egg white right before filling and finishing the baking.

For the filling:

• 1 medium-to-large kabocha squash*, to produce 2 cups of squash puree
• 1 cup packed dark brown sugar
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon freshly-grated nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs*
• 12 pecans* for garnish on top of pie

1. Cut squash into quarters, remove seeds and stringy stuff and steam in a steamer basket until soft, about 20 minutes.  Then remove the flesh from the skin (I like using an ice cream scoop) and measure two cups of squash.
2. At this stage, begin pre-baking your pie shell, which will take approximately 30 minutes.  You want the pie shell to be coming out of the oven about the time you finish making the filling, so you can add the hot filling to the hot pie crust to accelerate the cooking of the pie filling. 
3. Combine the squash, sugar and spices and salt in a food processor and process for about 2 minutes, until combined and smooth.
4. Transfer the squash mixture to a medium sauce pan and bring to a simmer over medium heat, then continue cooking for 5 minutes.
5. Whisk the heavy cream and milk into the squash mixture and bring to a low simmer.
6. Meanwhile, process the eggs in the food processor until whites and yolks are just combined, about 5 seconds.
7. Through the feed tube of the food processor, with the processor running, slowly pour the squash mixture into the processor through the feed tube and process for about 30 seconds.
8. Apply the egg white wash to the rim of the still warm partially-baked pie shell, then immediately pour the hot pie filling into the shell.  Bake the pie until it begins to puff slightly and the center wiggles like gelatin when gently shaken, 20-25 minutes.  Add the pecans to the top of the pie about half-way through baking, once the filling has set.  Then cool on a wire rack to room for at least an hour.