Honey Acorn-Squash Pie

Crust

• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup yellow cornmeal, preferably stone-ground
• 1/2 cup sugar
• 1 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 3 large egg yolks, DIVIDED
• 3 to 4 Tbsp ice water
• 1 Tbsp milk, for egg wash

Filling

• 3 small acorn squash (about 3 pounds)
• 3/4 cup honey
• 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1 tsp salt
• 4 large eggs, lightly beaten
• 1/2 cup milk

Whipped Cream

• 1 cup heavy cream, chilled
• 2 Tbsp confectioners' sugar

Make the crust: in a food processor, pulse to combine flour, cornmeal, sugar, and salt. Add butter, and pulse until mixture resembles coarse meal. In a small bowl, lightly beat 2 egg yolks with 3 tablespoons ice water; drizzle over flour mixture, and pulse until dough just begins to come together (add up to 1 tablespoon more ice water if mixture is too crumbly). Shape into a disk, and wrap in plastic. Refrigerate 1 hour or up to 1 day.

Meanwhile, make the filling: halve squashes lengthwise; remove seeds and cut flesh into wedges. In a large, lidded pot fitted with a steamer basket (or colander), bring 2 inches of water to a boil. Place squash in basket (in batches if necessary); cover, and steam until tender when pierced with the tip of a knife, 20 to 30 minutes (check water level periodically). Let cool completely. Scrape flesh from cooled squash, and puree in a food processor until smooth. Add honey, cinnamon, ginger, and salt, then add whole eggs and 1/2 cup milk. Pulse until thoroughly combined.

On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick. Fit into a 10-inch pie plate; trim excess dough flush with rim. Cut edge of dough 1/2 inch deep at 3/4 inch intervals; bend every other section back toward center. Whisk together remaining 1 egg yolk and 1 tablespoon milk; lightly brush edge of crust. Refrigerate or freeze until firm, about 30 minutes.

Put the mixing bowl you'll be using for the whipped cream in the refrigerator.

Preheat oven to 425 F. Pour filing into pie shel on a rimmed baking sheet. Bake 10 minutes. Reduce heat to 350 F, and continue to bake 30 to 40 minutes more, or until filling is barely set (it will continue to firm as it cools). If crust is browning too quickly, cover with a foil ring. Transfer pie to a wire rack to cool completely. (Filling will separate from crust as it cools.)

When ready to serve, make the whipped cream: mix cream in electric mixer on medium-high, whisk in chilled bowl until soft peaks form. Add confectioners' sugar, and whisk until medium-stiff peaks form.

Makes 16 servings, 8 WW PointsPlus, including whipped cream.