American Pumpkin Pie with Butternut Squash

For the pie crust combine the flour and sugar in a large bowl, add the cold butter in chunks. Rub into crumbs the size of peas. Add a splash of cold water and try to work into a ball. Only add additional water slowly as it depends on so many factors how much water you need. Once you can work the dough into a ball, wrap tightly and refrigerate for at least half an hour or over night. Since this pie crust does not contain any egg, you can refrigerate for up to a week and also freeze beautifully.

Foe the filling cut the butternut squash in half vertically, carve out the seeds with a spoon. Rub with a bit of oil and bake at 180 degrees Celsius on medium rack for about 35-40min or until you can peel off the flesh easily with a spoon. Weigh 500 grams for your pie and puree. Meanwhile preheat oven to 220 degrees Celsius. The remaining pumpkin flesh can be easily frozen.

Roll out the dough on a lightly floured surface into a circle larger than your form, I have this one. Place inside and cut of any leftovers. I made maple leaves with the left overs, I use this cookie cutter. Be sure to chill the cookies in the fridge as they need much less time than the pie. Restir the filling and then pour into the prepared pan. Bake for 15 minutes on medium rack, then lower temperature to 180 degrees Celsius for about 30-35 minutes. I place the pie on a baking sheet with the cookies for the last ten minutes. Let cool and decorate with leaves, if making. In the US pie is often served with ice cream or some whipping cream.