• Preheat the oven 400℉.

Crust

• Add flour, salt, sugar and cold butter to the bowl of a food processor. (If doing by hand, use a pastry cutter to cut the butter into the flour). Pulse until the butter is broken up into pea size pieces.
• Then add 4-5 tbsps of ice cold water until the dough starts to come together. If using a food processor, pulse until it just starts to stick together. Dump the dough onto a piece of plastic wrap, wrap it well and refrigerate for 30 mins or overnight.

Pecan Crumble

• Add flour and cubed cold butter to a bowl. Using your hands, break up the butter by squeezing it to combine with the flour. Butter should one broken up into small pieces throughout the flour. Add salt, brown sugar and pecans and mix well. Set aside.

Filling

• Cut the squash in half and remove the seeds. Place on a parchment paper lined baking sheet. Roast for 30-40 mins until fork tender. Set aside to cool.
• Once cooled, Add the squash to a bowl with eggs and brown sugar. Using a hand mixer, start to mix until combined. Then add cinnamon, nutmeg, cloves, ginger, heavy cream and vanilla extract. Continue to mix until well combined.
• Preheat the oven to 400℉.
• Roll out your pie dough to a 12 inch round (approximately). Add the dough to 9 inch pie baking dish. Cut the excess dough from the edges and save it, in case you have a little filling leftover. Pour the filling into the crust. Filling may be too much, so don't over fill it. I usually make mini pies with the leftover. Sprinkle the crumble on top of the pie.
• Brush the edges of the crust with egg wash. Bake for 1 hour. You may need to cover the edges of the crust 30 mins in so it doesn't burn.
• Allow to completely cool before cutting.