Ingredients
1?disk??(1/2 recipe)
2?tablespoons?unbleached all-purpose flour, plus more for dusting
2 1/2?pounds?Honeynut squash?(2?to?3), peeled, halved, seeded, and cut into 1 1/2 inch cubes
6?tablespoons?unsalted butter, melted
1?large?egg, room temperature
1/3?cup?plus?3?tablespoons?pure maple syrup, divided
1/3?cup?granulated sugar
3/4?teaspoon?freshly grated?nutmeg
1/4?teaspoon?ground?clove
1/2?teaspoon?kosher salt?(we use Diamond Crystal)
1/4?cup?plus?1 1/2?cups?heavy whipping cream, divided
1 1/2?teaspoons?baking powder
Directions
Preheat oven; roll dough, fit to pie plate and crimp:
Preheat oven to 375?F. On a work surface lightly dusted with flour, roll out dough to an approximate 11-inch round. Transfer to a standard 9-inch pie dish. Trim edges with kitchen shears, leaving a 1-inch overhang. Fold and tuck overhang under so it¡¯s flush with pie dish. Crimp edge of dough as desired or leave unadorned.
Blind bake crust:
Line dough with parchment and fill with pie weights or dry rice and beans. Bake until crust is dry and set on the bottom, 30 to 35 minutes. Remove pie weights and parchment and continue baking until crust is golden, 10 to 12 minutes more. Let cool completely.
Steam squash; drain and cool:
Meanwhile, bring one inch of water to a boil in a pot lined with a steamer basket. Add squash, cover, and steam until very tender, 17 to 20 minutes. Drain and let stand until cool enough to handle, about 5 minutes.
Blend squash, then add butter, egg, some maple syrup, sugar, and spices:
Transfer squash to a food processor and blend until smooth. Add flour, butter, egg, 1/3 cup maple syrup, sugar, nutmeg, clove, and salt; pulse to thoroughly combine.
Whisk 1/4 cup cream with baking powder and add to filling:
In a small bowl, whisk together 1/4 cup cream and the baking powder. Add cream mixture into squash mixture and pulse a few times until smooth.
Reduce oven temperature and add filling to crust:
Reduce oven to 350?F. Pour filling into cooled crust, smoothing top with an offset spatula.
Bake and cool:
Bake until filling is puffed slightly and set at the edges but still slightly wobbly in the center, 45 to 50 minutes. Let cool completely on a wire rack.
Whisk cream with maple syrup and serve with pie:
In a bowl, whisk remaining 1 1/2 cups cream with remaining 3 tablespoons maple syrup to soft peaks. Serve with pie.
Can You Make This Pie Ahead?
We think this pie is best eaten the day it¡¯s made, but can be refrigerated, loosely covered, for up to 1 day. (Only top the pie with whipped cream right before serving.)