Almost every year for Thanksgiving I make a pie, and usually it is what I call a double pie. It is a layer of pumpkin pie with a layer of pecan pie on top. My recipe calls for canned pumpkin and in the past that is what I had used. The annoying thing is that you don’t need the entire can of pumpkin and so you are left with a part can sitting in the fridge. Also I have found that the canned stuff has a strange metallic tang to it. Perhaps it is the brand that I used. But this year I had another idea. I had another golden hubbard squash on hand. The golden hubbard has a deep orange tint to its flesh and not a lot of moisture. I’ve heard that when you make a pumpkin pie from fresh pumpkin you get a lot of cracks because the pumpkin has a lot of water. So I thought that the golden hubbard would be great in that regard. People who do not like pumpkin pie would enjoy this pie. The squash has a mild taste and rich texture.
Begin by cutting your squash into large pieces and rubbing the pieces with a light tasting oil. I used sunflower oil. Place in a 375F or 400F oven for 20 minutes or until the squash is cooked but not overly brown. Let the pieces cool then remove the skin and put through a ricer. The orange really squishes out.
While the squash is baking make the pie dough and chill it in the fridge. I have found that the crust turns out best if you make it by hand vs. in the food processor. The other secret which I read recently, but kind of had an inkling before, was to use the minimum amount of ice water necessary to form a dough. Extra water makes your crust tough after baking. The other secret is to let the dough rest in the fridge a second time after you roll it out and place it in the pie dish.
Then I made the two fillings for the double pie and carefully floated the pecan filling on top of the squash filling. The best thing about this pie is that it is not too sweet or cloying. The two fillings balance one another out. Yes it is a tall slice, but the key is to serve smaller slices. No one needs 1/4 pie serving. Oh and leftover pie for breakfast is great too.
Double Pie – Pecan Squash * serves 4 – 6
Adapted from the Gourmet Cookbook 2004
1 1/4 cups flour
1/4 stick (6 tbsp) cold butter cut into 1/2″ cubes
2 tbsps cold lard (don’t consider using shortening)
1/4 tsp salt
enough ice water to form a dough that isn’t sticky or crumbly
1 1/2 cups squash puree
2 tbsp brown sugar
2 large eggs
1/4 cup sour cream (not non-fat)
1/4 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp ground allspice
2 tbsp flour
1/4 tsp sea salt
3/4 cup light corn syrup
1/2 cup brown sugar
3 large eggs
3 tbsp butter
2 tsp good vanilla extract (the real stuff)
1/4 tsp grated lemon zest
1 1/2 tsp lemon juice
1/4 tsp salt
1 1/3 cups pecan pieces
Preheat the oven to 375F. Roll out the dough and place in the pie dish. I used a 9″ diameter tart pan with a removable bottom and 2″ high sides. You need something with high sides to hold all of the filling. Trim the dough so that it fits within the dish, prick the crust with a fork and chill for 30 minutes.
To make the fillings mix all the ingredients for the squash filling together in a medium sized bowl. Mix all of the ingredients for the pecan filling in a larger bowl.
Blind bake the pie shell using parchment paper and pie weights. Bake for 20 minutes, remove the weights and bake for 5 to 10 minutes more until the crust is golden brown.
Add the squash filling to the crust. Carefully spoon over the pecan filling on top. Bake for 50 to 65 minutes until the center of the pie is slightly wobbly but set in the middle. Cool on a rack. This pie can be kept at room temperature for about 4 hours or refrigerated for a day and reheated if necessary.
Serve in small wedges with ice cream or slightly sweet whipped cream.