Now for something completely different: My recipe for a fragrant autumnal squash tart.
Chill a 9″ pie crust.
In a small bowl, mix:
- 2 tsp cinnamon
- 2 tsp ginger
- 1 tsp cardamom
- ½ tsp cloves (ground)
- ½ tsp salt
- ¼ tsp nutmeg
Preheat your oven to 425°F.
Beat two large eggs in a large mixing bowl. Stir in one can (15 oz) of pumpkin purée and the spice mixture.
Thoroughly stir in one can (14 oz) of condensed milk and two tablespoons of sour cream. Then stir in one tablespoon of vanilla extract.
Pour the mixture into the chilled 9″ pie crust.
Bake the pie for 15 minutes at 425°F. Then reduce the heat to 350°F and bake for another 30-40 minutes or until the pie fully inflates (forming a dome with no depression in the center).
Turn the oven off, but leave it for 15 minutes with the door cracked open, so that the pie slowly deflates without cratering. Then remove the pie from the oven and let it cool for two more hours before refrigerating it. Chill the pie for at least 12 hours before serving.
This recipe produces a dense but silky pie with understated sweetness and a strong spice flavor.