1 baking pumpkin or butternut squash (4-5 pounds)
5 large eggs
3/4 c. plus 2 T. sugar
1/2 c. milk
1/2 c. heavy cream
1 t. vanilla extract
1-inch vanilla bean, split lengthwise, pulp scraped
pinch of salt
1/4 c. all-purpose flour
1 T. unsalted butter, melted
1/3 c. candied ginger chopped
» Preheat oven to 350 F. Cut squash in half and scrape out seeds. Bake cut side up for 90 minutes. » When cooled, scrape flesh into a food processor and puree. Measure out 2/3 c.
» Place eggs, 3/4 c. sugar, milk, cream, vanilla extract, vanilla pulp and salt in a food processor. Pulse until smooth, about 30 seconds. Add pumpkin puree and blend well. Add flour and pulse until well combined. Rest at room temperature for 30 minutes.
» Preheat oven to 425 F. Brush a 9-inch pie plate with butter and sprinkle with 2 T. sugar and candied ginger. Pour batter on top. Bake 15 minutes. Lower heat to 375 F and bake until center is just set, about 12 minutes.
» Serve with whipped cream or whipped crème fraiche.
Photos: Bill Barrett