Name: Spiced Kabocha Squash Pie With Pumpkin-Seed Crumble
Cook time: 1 hour
Total time: 3 hours (plus cooling time)
Yield: Makes one 9-inch pie
Ingredients: 1 1/4 cups all-purpose flour, plus more for rolling; 2 1/4 teaspoons granulated sugar; 1/2 teaspoon kosher salt; 1/2 stick (4 tablespoons) unsalted butter, cut into pieces and frozen for 15 minutes; 1/4 cup solid vegetable shortening, cut into pieces and refrigerated for 15 minutes; One 2 1/2-pound kabocha squash; 1 1/4 cups heavy cream; 1/2 cup packed light brown sugar; 2 tablespoons molasses; 3 large egg yolks plus 1 whole egg, room temperature; 1 teaspoon vanilla extract; 3/4 teaspoon ground ginger; 3/4 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 1/2 cup all-purpose flour; 1/3 cup light brown sugar; 1/4 teaspoon ground cinnamon; 1/8 teaspoon kosher salt; 1/8 teaspoon baking powder; 3/4 stick (6 tablespoons) unsalted butter, cut into small pieces; 1/2 cup shelled, roughly chopped, and toasted pumpkin seeds (pepitas); 9-inch pie pan

Close up side view of a crumbletopped pumpkinstyle pie with forktined edges one slice removed.

Spiced Kabocha Squash Pie with Pumpkin-Seed CrumblePhoto by David Cicconi, Food Styling by Rhoda Boone

This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

Do ahead:

The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 1 day ahead; bring to room temperature before baking. The crumble topping can be made up to 3 days in advance and chilled, or frozen for up to 1 month.

Recipe notes

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