Ingredients
- For the Pumpkin Base:
- One 7-inch butternut squash (1 1/2 pounds; 680g), halved lengthwise and seeded
- 1/4 cup (60ml) water
- One 1/4-ounce envelope (about 2 1/2 teaspoons; 7g) unflavored gelatin
- 3 large egg yolks
- 1/2 cup (3 1/2 ounces; 100g) granulated sugar
- 1/2 cup (115ml) whole milk
- 1/2 teaspoon ground cinnamon, plus more for garnish
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon (5ml) vanilla extract
- For the Swiss Meringue :
- 6 large egg whites
- 9 ounces granulated sugar (1 1/4 cups plus 1 tablespoon; 255g)
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- To Assemble:
- 1/2 recipe Old-Fashioned Flaky Pie Dough, blind-baked
- Brown Sugar Whipped Cream, for topping