2 1/2 cups roasted Kuri squash*, cooled
1 cup buttermilk
2 tablespoons butter, melted and cooled
3 tablespoons spiced, dark rum (like Kracken)
3/4 cup sugar
1/2 teaspoon Chinese Five Spice Powder
1/2 teaspoon ground roasted ginger
1 9-inch graham cracker pie crust
Preheat oven to 350. Place the pulp of the squash in the bowl of a stand mixer (or a regular bowl if you have a hand mixer) and mix until smooth, about 2 minutes. Add the buttermilk, eggs, sugar, rum and spices. Beat until smooth. Pour into prepared pie crust**. Bake for 30-40 minutes or until cooked through and set. Cool on a wire rack and slice.
*I cut mine in half, scooped out the seeds and roasted it for 40 minutes. I recommend roasting cut-side-down and on parchment-lined baking sheets.
**If you have any leftover filling, bake it in a buttered ramekin and call it a souffle.
Everyone who knows me knows I hate pumpkin pie. The fact that pumpkin pie flavored things has become so popular chills me.
I do like actual pumpkin and other winter squash so I thought I’d try this riff on the traditional pumpkin pie with new spices and a different squash. I added a Kuri squash to my regular produce box order because I heard it had a “chestnut” like flavor and I’ve only very rarely seen it at the store. It sounded like the perfect squash for a pie so I roasted it up and it was so much better than pumpkin pie could hope to be.