Kabocha Squash Pie with Black Pepper & Ginger – Harmony Valley Farm

Ingredients

• 1 large kabocha squash
• ½ tsp olive oil
• Pinch sea salt
• Water, as needed
• 1 ¼ cups all-purpose unbleached flour
• 1 Tbsp sugar
• ½ tsp sea salt
• 8 Tbsp unsalted butter, frozen
• 5 – 6 Tbsp ice water
• 1 cup heavy cream, divided
• 2 Tbsp flour
• 1 ½ cups kabocha squash puree
• 3 eggs, room temperature
• ½ cup brown sugar
• 1 Tbsp fresh, finely grated fresh ginger
• 1 Tbsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp freshly ground black pepper , plus more for serving
• ¼ tsp chipotle chili powder
• ¼ tsp freshly grated nutmeg