Crust:
2 1/4 cups graham crackers (I like the cinnamon), crushed and pureed
1/4 cup unsalted butter, melted
Pinch of salt
Filling:
1 medium-sized pumpkin or butternut squash
3/4 cup heavy cream
3/4 cup evaporated milk
3/4 cup plus G cup granulated sugar
3 whole eggs, beaten
1 tablespoon molasses
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground cloves
Pinch of ground ginger
1/2 teaspoon salt
Whipped cream, or vanilla ice cream
Combine pureed graham crackers with butter and salt. Press into a 12-inch tart shell with a removable bottom and set aside.
To make the filling, preheat oven to 400 degrees and place a halved, de-seeded pumpkin or butternut squash flesh-side down on a greased cookie sheet. Bake for one hour or until pumpkin is completely soft. Scoop out flesh and puree until smooth in a food processor. You will need 1-1/4 cups of the puree.
Combine the puree with heavy cream, evaporated milk, sugar, eggs, molasses, cinnamon, nutmeg, cloves, ginger, and salt. Pour mixture into shell and place in a 350-degree preheated oven for 30 minutes.
Check the tart every 10 minutes with a wooden toothpick (it should come out clean). When done, let tart completely cool.
Cut pie into slices, sprinkle with sugar, and, using a torch (available at kitchen supply stores), brûlée the top. Serve with whipped cream, ice cream, or simply with a cup of cappuccino.
