Ingredients
1 small disk Versatile Pate Brisee
All-purpose flour, for surface
2 small pumpkins and/or sweet winter heirloom squashes, such as Triamble, red kabocha, or butternut (about 1 1/2 pounds total), cut into wedges
Extra-virgin olive oil, for drizzling
3 large eggs plus 2 large egg yolks
1 cup heavy cream
1/2 cup packed dark-brown sugar
2 tablespoons brandy
1 tablespoon finely chopped fresh sage
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper
Lightly sweetened freshly whipped cream, for serving
Preparation
Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang. Fold edges under, and crimp as desired. Freeze until firm, about 30 minutes.
Meanwhile, make the filling: Drizzle pumpkin and squash wedges with olive oil, and roast on a rimmed baking sheet until tender (times will vary).
Line crust with parchment, leaving an overhang on all sides. Fill with pie weights or dried beans. Bake until edges of crust begin to turn golden, about 20 minutes. Remove from oven, and remove weights and parchment. Bake until golden brown, 15 to 20 minutes more. Let cool on a wire rack.
Peel pumpkin and squash, and transfer flesh to a food processor. Puree until smooth.
Reduce oven temperature to 325 degrees. Whisk pumpkin and squash puree, eggs, egg yolks, heavy cream, sugar, brandy, sage, cinnamon, ginger, allspice, cloves, nutmeg, 3/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
Pour filling into pie shell, and smooth top using an offset spatula. Bake until just set but still slightly wobbly in the center, about 1 hour (filling will continue to set as it cools). Let cool on a wire rack. Serve slightly warm, at room temperature, or chilled, with whipped cream.
