Tzipora's Sweet Succot Squash Pie -

Thanksgiving Pumpkin Pie

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• 4 eggs, separated.
• 1 cup brown sugar.
• 1/2 teaspoon each of :
• salt
• cinnamon
• allspice
• nutmeg
• 1 teaspoon grated orange rind (about 1 small orange).
•  2 cups of cooked pumpkin or hubbard squash from 1 medium pumpkin or hubbard squash (hubbard squash is better).  See below for cooking directions.  Or 2 cups of canned pumpkin.
• 1/4 cup melted butter (or 3 Tbs safflower oil).
• 1/2 cup sour cream (or fresh cream, or coconut milk).
• 1 teaspoon corn starch.
• Two nine inch pie shells, unbaked.
• 1/4 cup honey
• 1/2 teaspoon lemon juice
• 1 Tablespoon Cointreau
• 1/2 cup finely chopped pistachios

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• For a pumpkin or other winter squash, split it, scrape out and discard as much of the stringy stuff as possible, place the halves cut side down on a cookie sheet and bake at 350 until soft and beginning to fall apart, about 3/4 to 1 hour.
• Hubbard squash is too hard to split uncooked. Instead, hammer a long nail into it a few times to make some holes to let the steam out, then bake it whole. After baking, split it and scrape out and discard the stringy stuff.

• Preheat oven for baking to 450.

• Beat the egg yolks until they thicken.  
• Add the sugar and spices and beat some more.
• Add orange rind, melted butter and cream to the egg mixture.

• Scrape the cooked pumpkin or squash from the shell; puree it in Cuisineart and add to the egg mixture.

• Beat the egg whites until stiff.  Add the cornstarch to the egg whites and beat some more.
• Gently fold the egg whites into the pumpkin mixture.

• Pour into pie shells and bake at 450 for 10 minutes, then reduce to 350 and bake 25 minutes or a bit longer until a knife comes out clean.

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• When pie is cool, prick top.
• Mix honey, lemon juice, Cointreau and nuts and spread on top