Pumpkin pie with flaky salt
1 small butternut squash, about 2 lbs (pie pumpkin or kabocha work well here, too)
1 cup heavy cream
3 large eggs
2/3 cup brown sugar or maple sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon fine salt
a few pinches flaky salt
2 teaspoons vanilla extract, bourbon, or brandy
1 pie crust, store bought or homemade
Preheat your oven to 400 degrees. Peel the squash, cut in half lengthwise, and scoop out the seeds. Put the squash cut side down in a glass baking dish with a few tablespoons of water and cover with foil. Bake until very soft, about 45 minutes.
Remove from the oven and let cool for a few minutes. Put the pie crust into a 9 inch pie pan, crimping the edges if desired. Prebake the pie shell for 10 minutes. While the shell is prebaking, scoop 1 1/2 packed cups of the cooked squash into the bowl of a food processor. You might have a little cooked squash left over. Combine the cooked squash with all the other ingredients, minus the flaky salt, until very smooth.
Pour mixture into the pre-baked shell and bake for 30-35 minutes, until completely set but still jiggly in the center. Let cool completely before serving. Just before serving, sprinkle on the flaky salt. Serve with whipped cream or vanilla ice cream.
Serves 8.