• prep: 1 hr
• cook: 3 hr
• total: 4 hr

servings:

This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

• 1 1/4 cups all-purpose flour, plus more for rolling
• 2 1/4 teaspoons granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 stick (4 tablespoons) unsalted butter, cut into pieces and frozen for 15 minutes
• 1/4 cup solid vegetable shortening, cut into pieces and refrigerated for 15 minutes
• One 2 1/2-pound kabocha squash
• 1 1/4 cups heavy cream
• 1/2 cup packed light brown sugar
• 2 tablespoons molasses
• 3 large egg yolks plus 1 whole egg, room temperature
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 1/8 teaspoon baking powder
• 3/4 stick (6 tablespoons) unsalted butter, cut into small pieces
• 1/2 cup shelled, roughly chopped, and toasted pumpkin seeds (pepitas)
• 9-inch pie pan

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