Pumpkin Pie: Butternut Squash Custard

John Barton

John Barton

30th July 2011
John Barton

Pumpkin Pie: Butternut Squash Custard

Yields: 600 g


  • see below


IngredientQuantityScalingProcedure Butternut squash, peeled and cubed 550 g 110% Place all ingre­di­ents in pres­sure cooker and cook at full pres­sure (15 psi) for 20 min. Unsalted but­ter 110 g 22% Remove lid and reduce until the bot­tom of the pan is barely wet. Remove spices. Water 100 g 20% Puree squash mix­ture, and pass through fine sieve. Maple syrup (Grade B) 50 g 10% Measure 500 g of puree for recipe. Salt 2 g 0.40% Cinnamon stick 0.8 g 0.16% Clove 0.25 g 0.05% Mace 0.25 g 0.05% Squash puree, from above 500 g 100% Place all in Thermomix and blend for 1 min. Heavy cream 90 g 18% Turn on heat and con­tinue blend­ing until 90 °C / 194 °F is reached. Maple syrup (Grade B) 40 g 8% Cast onto pas­try table with bars at a thick­ness of 1.5 cm / ½ in until firmly set. Salt 2 g 0.4% Refrigerate until use. Toasted wal­nut oil 10 g 2% Iota car­regeenan 1.48 g 0.3% Kappa car­regeenan 1.48 g 0.3% Pumpkin Pie: Ginger Cream
Yields: 250 g
IngredientQuantityScalingProcedure Heavy cream 200 g 100% Whip all to medium peaks. Sugar 40 g 20% Pipe 1 cm / ? in tip into cylin­ders with sides touch­ing to make sheets. Ginger juice, raw and fresh 15 g 7.5% Freeze com­pletely. Toasted wal­nut oil 7 g 3.5% Xanthan gum 0.25 g 0.125% Pumpkin Pie: Caramelized Crust
Yields: 600 g
IngredientQuantityScalingProcedure Pastry flour 350 g 140% Blend in food proces­sor and reserve. Unsalted but­ter 250 g 100% Ice water 105 g 42% Dissolve sugar and salt into water. Sugar 15 g 6% In large bowl, pour flour and but­ter mix­ture over the liq­uid mixture. Salt 10 g 4% Mix until just incorporated.
Place on sil­i­cone mat and press into layer about 2.5 cm / 1 in thick.
Place in refrig­er­a­tor and let rest for 1 h.
Remove and roll out 3 mm / ? in thick.
Rest in refrig­er­a­tor for 1 h.
Bake in 160 °C / 320 °F oven until golden, about 18 min.
Maple syrup (Grade B) 100 g 40% Heat in pot until just melted and whisk to emulsify. Unsalted but­ter 50 g 20% Brush all over the pas­try crust and bake in 190 °C / 375 °F oven until dry, about 10 min. Salt 2 g 0.8% Pumpkin Pie: Assembly
Yields: 4 portions
IngredientQuantityScalingProcedure Butternut squash cus­tard square 4 squares Cut crusts to desired dimensions.
Cut cus­tard to fit on top of crust, with crust evenly exposed on edges.
Cut frozen gin­ger cream into the same dimen­sions as the cus­tard. Be sure to place cream on top while still frozen.
Transfer to serv­ing dish.
Garnish with orange zest, grated wal­nut, and wal­nut oil.
Ginger cream 4 pieces Caramelized crust 4 crusts Orange zest, finely grated 4 shav­ings Toasted wal­nuts, finely grated 16 wal­nuts Walnut oil as needed

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