It was a big decision to name this pie. It was to be either heavenly or divine. Or both. The filling is fluffy-light compared to the much loved traditional pumpkin pie. It seems to be "spiked" (even tho the alcohol bakes away). As it bakes it warms the house with a wonderfully spicy aroma that feels perfect on a crispy, chilly autumn day.
Although any squash or pumpkin can be used, a creamy squash such as Delicata adds to the dreamy texture. If you DO use a stringy type, please puree it in a blender first.
If you'd prefer to do without the pie crust, bake the filling in custard dishes to make dreamy little puddings.
Makes one nine inch pie.
Make whole wheat pie crust for a single crust pie. Recipe here. Roll out the dough and fit it into a 9" pie plate. Trim the edge of the crust to 1/2" beyond the pie plate. Fold the edge under and crimp.
Preheat oven to 375 degrees.
Two large eggs: crack the eggs into a large mixing bowl and whisk. Add the following ingredients one at a time and whisk after each:
1-1/2 c. sour cream
2 c. squash, cooked and peeled
3/4 c. maple syrup
1/8 c. rum
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
Pour the filling into the dough-lined pie plate up to 1/2" of the top of the crust. If there is extra filling, pour into a custard dish and bake (for less time) beside the pie. Bake the pie for 35-45 minutes, until the filling is set; custards for much less time. Cool. Serve plain or with whipped cream. -jmm