-
1
Make pastry as directed in a 9-in. deep-dish pie pan, rolling dough to 13 in. and baking it blind; let cool.
-
2
Preheat oven to 375u00b0 (skip this step if using canned pumpkin). Cut squash in half lengthwise, using a large, heavy knife. Scrape out seeds with a large spoon. Set squash cut side down on a rimmed baking sheet. Roast until very soft when pierced, 45 minutes to 1 hour. Let cool.
-
3
Meanwhile, finely grind gingersnaps in a food processor. Add butter and a pinch of salt and pulse until evenly moistened. Scrape into a bowl and set aside. Wipe crumbs from processor bowl and blade.
-
4
Trim browned edges from squash. Scoop flesh into food processor and puree until very smooth. If using any fresh pumpkin (besides kabocha) or canned pumpkin, simmer in a saucepan, stirring often, until very thick, 10 to 15 minutes. Measure 1 1/2 cups squash or pumpkin; save the rest for soup or another use.
-
5
Firmly and evenly press gingersnap mixture over bottom of pastry. Chill.
-
6
Preheat oven to 375u00b0. In a small bowl, rub sugar and cornstarch with your fingers until no lumps remain. Add to food processor with the 1 1/2 cups squash, the creme fraiche, vanilla, 1/2 tsp. salt, the nutmeg, and eggs. Whirl until well combined, scraping inside of bowl. Pour mixture evenly into prepared crust. Wrap pie rim with 4 strips of foil. (Bake any leftover filling in a ramekin.)
-
7
Bake pie 15 minutes (35 minutes for a ceramic pie dish); remove foil. Continue baking until center jiggles only slightly when gently shaken, 30 to 35 minutes more (15 minutes for a ceramic dish). Let cool on a rack until room temperature, 2 to 3 hours. Serve with whipped cream.
-
8
*Whole cane sugar, such as Rapunzel brand, has a complex, caramelized flavor; find it at natural-foods markets or online. If you use regular sugar, the pie will be a bit sweeter.
-
9
Make ahead: Through step 5, up to 1 day; chill squash. Or the whole pie, up to 1 day at room temperature.
