What follows is largely inspired by Mrs Monika Krupski’s culinary guidance and talents. She is a skilled chef, fine wine expert and specialist on all things about American and World cooking culture. Thank you so much, dear Monika.
Spice blend is the key ingredient for this sweet pie, which looks like a custard pie. This mix is to realise following one’s own tastes using your favourite spices.
Among recommended herbs and seasoning you will find clove, Ceylon nutmeg or mace, cinnamon, ginger. A touch of Espelette pepper could also lift the whole nicely.
Blind bake the pie crusts in the pie plates for 10 minutes at 190°C / 374°F in a convection oven or 200°C / 392°F in a classical one.
Take out of oven and slater with egg yolk. Back for 5 minutes more, take out of oven and put to one side.
Detail the squashes in quarters and remove the seeds. Keep the peel.
Line the oven-proof platters with baking paper, put the squash pieces in them and let bake at 160°C / 320°F in a convection oven or 170°C / 338°F in a classical one until the flesh gets very soft.
Take out of the oven and let cool down: the flavours will concentrate. Remove flesh from peel with a table spoon and put it in a big salad bowl (you have around 1.5kgs / 2.2 lb left). Use the blender to get a very smooth result. Put to one side.
Separate 4 of the eggs. Put the whites in a bowl to one side.
Put the yolks in a bowl with the 2 remaining whole eggs and the sugar. Whip until it all gets creamy. Incorporate the mashed squashes. Add 10cl / 3.4 fl oz White Châteauneuf-du-Pape Générations Marie-Léoncie, mix and add your spice blend gradually: taste the seasoning regularly. Use some salt if necessary.
Beat the egg whites until stiff and incorporate delicately.
When the filling is smooth, pour it in the pie crusts.
Bake 40 minutes at 170°C / 338°F in a convection oven or 180°C / 356°F in a classical one.
Take out and let cool down on a grid before removing from the mould.
To enjoy with a glass of Châteauneuf du Pape blanc Génération Marie-Léoncie of course!