Recipe courtesy of Michael Lomonaco
Total:
1 hr 55 min
Active:
10 min
Yield:
8 servings
Level:
None

Ingredients

Directions

Preheat oven to 425 degrees.

Roll out one half of pie dough, and line pie dish. Freeze additional pie dough for later use. Dock dough with a fork, line dough with parchment and fill pie crust with pie weights. Blind bake for 10 minutes, remove parchment and weights and cool crust on a rack. Do not brown the pie or over cook it at this stage. The blind baking will help to achieve a crisp crust.

Cut squash in half. Scoop out and discard seeds. Lay squash halves, skin side down, on a baking sheet. Drizzle with syrup, cover with aluminum foil and bake until tender. Cool squash completely. Scoop out flesh of squash and puree in a food processor. Add cream, sugar and eggs, and pulse quickly. Combine cinnamon, nutmeg, salt, allspice and ginger and add to squash. Pulse to combine. Pour squash filling into pie dish. Bake for 15 minutes then reduce heat to 325 degrees. Bake until set, about 45 to 60 minutes. Cool and serve.

IDEAS YOU'LL LOVE

Bartlesville Cream Pie

Recipe courtesy of Ree Drummond

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Brown Butter and Bourbon Maple-Glazed Doughnuts

Recipe courtesy of Bobby Flay

Roasted Green Beans

Recipe courtesy of Ree Drummond

Roasted Shrimp with Feta

Recipe courtesy of Ina Garten

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking