I LOVE the flavors of pumpkin pie, but get bored with the same old pumpkin year after year. This updated version of a pumpkin pie gives everyone an individual portion of a rich and delicious fall treat. Be careful when cooking the custard not to overheat it. Once it thickens, remove it from the heat before it curdles. Although the corn starch will give you a little broader heat range before curdling, it is still possible to end up with a clumpy custard if attention to temperature isn’t taken.
The result of this recipe? A chewy, slightly spicy crust, with a rich delicious custard.
1/2 cup graham cracker crust
1 tbs Butter
1/2 tsp cinnamon
1/4 tsp ground cardamom
1/4 tsp dried chipotle pepper
2 cups cubed banana squash (you can also use butternut or pumpkin)
3-4 oz package of goat cheese (chevre)
1 cup powdered sugar
1/4 cup whipping cream
1/4 cup honey
8 egg yolks
Pinch of salt
1 tsp corn starch
1 tsp vanilla
To make the crust:
Preheat oven to 350.
Combine all ingredients, except the honey, and mix well.
Separate the pie crust mix into 5 individual 6 oz ramekins and lightly tamp into place, forming a layer along the bottom of the ramekin.
Bake for 5 minutes.
Remove from oven and lightly drizzle honey across the top of the graham cracker crust, making a thin layer along the top of the crust. Return to the oven and bake for 5-10 minutes, until crust just starts to turn brown.
Remove from oven and cool.
The custard filling:
Heat 2 quarts water in a saucepan to a near boil. Add the squash and cook until tender. Cool by draining the water, and then adding ice cubes and fresh water to the sauce pan, or by putting in a single layer in your fridge. Drain squash.
While the squash is cooking combine goat cheese, sugar, cream, vanilla, honey, egg yolks, salt, and corn starch in either a blender or food processor.
Once the squash is cooled, add to the goat cheese mixture, and process until completely pureed.
In a 2 quart saucepan, add the custard mix and cook over medium heat, whisking frequently. Cook until custard thickens (this will happen almost instantly upon reaching a temp of 180). Take care to not overcook or egg yolks may curdle.
Add the custard filling to the ramekins and refrigerate.
Top with whipped cream and freshly grated nutmeg.