Ingredients
Crisp Rice-Almond Piecrust
1 1/2 cups canned unsweetened pumpkin puree or Steamed Squash Puree
3 large eggs, room temperature
3/4 cup packed light muscovado sugar or light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
1 cup milk (1/2 cup, if using acorn-squash puree)
Preparation
Preheat oven to 375 degrees. Press crust mixture evenly into bottom and up sides of a 9-inch pie dish. Bake until golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce temperature to 325 degrees.
In a medium bowl, whisk together pumpkin puree and eggs. In another bowl, stir together sugar, cornstarch, salt, and spices; whisk in pumpkin mixture. Whisk in milk.
Place pie dish on a rimmed baking sheet. Pour filling into crust and bake until filling is just set, 50 to 55 minutes. Let cool completely on a wire rack. Serve room temperature or chilled. Pie can be stored in refrigerator up to 2 days.
