Lisa Lamb | Pedernales EC

Pie doesn’t have to be just for dessert. Lamb’s take on the classic pumpkin pie makes for a light main course. It’s equally at home on the table for dinner or a holiday brunch.

Crust
3/4 cup whole-wheat flour
1/2 cup oat, spelt or all-purpose flour
1/2 teaspoon salt
3 tablespoons cold butter
6 tablespoons cold water, plus more as needed

Filling
2 eggs
2 cups butternut squash purée
1 cup milk
1/4 cup grated Parmesan
1 tablespoon finely chopped sage, savory or fennel
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon pepper

1. Crust: Preheat oven to 425 degrees.

2. In a medium bowl, mix together flours and salt. Cut in butter until coarse crumbs are formed. Stir in water 1 tablespoon at a time, until a cohesive dough is formed. (The amount will vary depending on humidity levels and flours used.) Move dough onto a floured surface, form into a ball and fold a few times to fully incorporate ingredients. Roll out and place into a 9-inch pie dish. Set aside or chill while you prepare filling.

3. Filling: In a large bowl, whisk together all the filling ingredients until well blended. Pour into prepared pie crust.

4. Bake 15 minutes, then reduce temperature to 350 degrees and bake an additional 45 minutes. Let cool before serving.

Serves 8.