Just a slight twist on the classic holiday pie using pumpkin's sweeter cousin, the kabocha squash. Almond flour and butter lend the crust an almost celebratory cookie-like crunch.
For the crust
1 ¼ cup all-purpose flour
¼ cup almond flour
½ tsp salt
2 Tbsp brown sugar
1 stick + 6 Tbsp butter, diced and frozen
¼ cup ice water
For the filling
1-2 heirloom squash, such as sunshine kabocha
{equal to 4 cups diced and uncooked or 2 ½ cups cooked and pureed}
3 eggs
¾ cup brown sugar
1 ½ cup heavy cream
½ tsp nutmeg
1 ¼ tsp cinnamon
1 ½ tsp cardamom
pinch salt
2 Tbsp sorghum syrup
Make the crust in advance by mixing together both flours with salt and brown sugar in a food processor. Add the butter and pulse until the consistency resembles small pebbles. Add ice water and pulse just to combine. Roll out on a surface lightly dusted in almond flour until 1/8 inch thick. Set the crust into a buttered 9-inch pie pan. Leave in the refrigerator to chill until using; this can be done 24 hours in advance.
To make the filling, peel and dice the squash. Bring a pot of water boil and boil the cubes of squash for 15 minutes, until soft. Puree and set aside.
Blend together the remaining filling ingredients. Add the pureed squash and blend until smooth.
Preheat the oven to 375 degrees. Pour the filling into the prepared crust, being careful not to overfill. There may be more filling than you need. Bake for 1 hour to 1 hour and 15 minutes until the filling just barely jiggles. Let stand at room temperature 30 minutes to 1 hour before serving.
This recipe features a Barn Light Electric Enamelware pie plate.