Yield: 8 servings | Prep time: 35 mins | Bake time:45 mins

Nut & Pepita Crust
1 cup raw pecans
1 cup raw pepitas (pumpkin seeds)
3 tbsp melted unsalted butter
2 tbsp brown sugar
1 tsp ground cinnamon
½ tsp kosher salt

 

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Savory Squash Filling
2 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
1 medium yellow onion, chopped
4 cloves garlic, minced
1 tsp Salt 
1/2 tsp pepper
1/2 tsp oregano 
1 tbsp gelatin

 

Pomegranate Pico de Gallo
1 cup pomegranate seeds (arils)
1/4 cup prickly pear pulp
½ purple onion, finely diced
1 jalapeño, seeded and finely diced
2 tbsp fresh mint, finely chopped
Juice and zest of 1 lime
Juice of half an orange & zest of half orange
1 tsp Salt 
1/2 tsp pepper 

 

Chiltepin Whipped Cream
1 cup heavy whipping cream
3 crushed chiltepin peppers (or to taste)
2 tsp agave nectar
Pinch of salt

Make the Crust
Pulse pecans, pepitas, brown sugar, cinnamon, and salt in a food processor until finely ground. Drizzle in melted butter and pulse until damp sand texture forms. Press firmly into a 9-inch pie dish along the bottom and sides. Bake at 350°F (175°C) for 8–10 minutes until set. Cool slightly.
 

Prepare the Squash Filling
Sauté onions and garlic in olive oil over medium heat until soft and translucent (5–7 mins). Toss squash in olive oil & roast for 15 minutes at 500 degrees in oven until fork-tender. Transfer cooked squash, sautéed onion, garlic, salt, and pepper to a blender; puree until silky smooth. Bloom gelatin with 1 tbsp of hot water, mix to break down & dissolve (around 30 seconds). Add gelatin mixture into blender with squash mixture & blend until combined. Add mixture on to pie crust & refrigerate until it sets (2-3 hrs) 
 

Prepare the Pico de Gallo
Combine pomegranate seeds, prickly pear pulp, purple onion, jalapeño, and fresh mint in a bowl. Toss with lime zest, fresh lime juice, orange juice, orange zest and salt & pepper. Cover and chill until ready to serve.
 

Whipped Cream: Whip cold heavy cream, crushed chiltepin peppers, agave nectar, and a pinch of salt with a hand mixer until medium peaks form.
Assemble & Serve
Slice the warm or room-temperature pie. Top each slice with a dollop of chiltepin whipped cream, a spoon of pomegranate pico de gallo, and a drizzle of prickly pear juice.