Healthy Pumpkin Pie

Steps

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1. 1
   Prepare the pie crust: combine flour, sugar, almond meal and salt in a bowl. Add lemon zest and cold cubed butter, pulsing for about 20 seconds until the mixture resembles coarse breadcrumbs.
   ▶ ≈0:14
2. 2
   Add eggs and milk, mixing until just combined.
   ▶ ≈0:27
3. 3
   For decoration, set aside about a third of the dough and roll into 2 mm thick sheets, freeze and cut into desired patterns. Refrigerate the remaining dough for a couple of hours.
   ▶ ≈0:33
4. 4
   Roll out the chilled dough into a 2-3 mm thick disc and fit into an 8½ inch (21 cm) pie ring. Let it rest in the refrigerator or freezer.
   ▶ ≈0:48
5. 5
   Blind bake the crust for 15 minutes with pie weights, then remove weights and bake for another 5 minutes without them.
   ▶ ≈1:02
6. 6
   Prepare the filling: roast the red curry squash (called Potimarron in French) after rubbing with vegetable oil and crushed herbs until tender. Scoop out the pulp.
   ▶ ≈1:16
7. 7
   Blend the filling: combine the roasted squash pulp, acacia honey, eggs, ginger, cinnamon, nutmeg and cornstarch in a food processor. Optionally add crème fraîche or mascarpone and a splash of Grand Marnier or rum. Process until completely smooth.
   ▶ ≈1:49
8. 8
   Fill and bake: pour the blended filling into the pre-baked pie crust and bake in a 160°C (330°F) oven for about 35 minutes.
   ▶ ≈2:32