You are here: Home » Recipes » Pumpkin Pie Pumpkin Pie Recipe by Annie Bell Yield 1 8 inch pie A classic pumpkin pie that opts for fresh butternut squash rather than canned pumpkin. Con Poulos PrintEmail You will probably end up with more squash than you need, so purée and freeze the remainder for the next time. Ingredients Filling:1 small butternut squash (approx. 11⁄3 lbs) 1/2 cup heavy cream1/3 cup light corn syrup1 teaspoon lemon juice1 teaspoon vanilla extract1/4 teaspoon ground cinnamon1/2 teaspoon ground ginger pinch of fine sea salt2 large eggs freshly grated nutmegCrust:3/4 cup all-purpose flour2 tablespoons almond flour, heaping2 tablespoons tablespoons superfine sugar, heaping5 tablespoons unsalted butter, chilled and diced 1 large egg yolk Instructions Preheat oven to 300F convection oven/350F conventional oven. Prick the squash all over using a fine skewer, place it in a baking dish, and bake for 1 hour. Turn oven up to 325F convection oven/375F conventional oven. To make the crust, process flour, almonds, sugar and butter to a fine crumblike consistency in a food processor. Add egg yolk and 1 teaspoon of water and process briefly to bring dough together in a soft ball. Press the pastry onto the base and sides of an 8-inch tart pan with a removable base, 1 inch deep. Level the surface by laying a sheet of plastic wrap over the top and smoothing it out with your fingers, taking it very slightly higher than the rim of the pan. Either trim the rim using a knife to neaten it or smooth it using a teaspoon. Place pan on a baking sheet. Cut the squash open, discard any seeds, and scoop out 1 cup of flesh. Place the flesh in a food processor with all the ingredients for the filling, except the nutmeg, and process to a smooth cream. Pour into the pastry shell and grate on a liberal dusting of nutmeg. Bake for 35–40 minutes until lightly golden and set; it may wobble slightly but will firm as it cools and chills. Set aside to cool and then loosely cover with foil and chill for at least a couple of hours. It will keep well in the fridge for several days. Excerpted from Annie Bell’s Baking Bible by Annie Bell (Kyle Books). Copyright © 2012.