Butternut Squash Pie
Melissa Clark, food writer, cookbook author and staff writer for the New York Times, describes this as the ultimate pumpkin pie. So who am I to argue. It does have cred as a very good pie, While it does take a bit more time and additional steps from the pumpkin purees out-of-the-can recipes, it is well worth the effort. Spiced very nicely with extra ginger and made with heavy cream, it is a tasty option for pumpkin pie enthusiasts.
Butternut Squash Pie
An excellent pumpkin pie using a butternut squash puree.
Ingredients
Crust
- one unbaked pie crust shell
Filling
- 4 cups butternut squash, peeled, seeded and cut into one inch chunks
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 3 large eggs
- 2/3 cup light brown sugar
- 1 1/2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp allspice
- 1 tsp vanilla
- 1/2 tst fine sea salt
Instructions
- Preheat oven to 400 degrees.
- Line a rimmed baking sheet with parchment paper and spread cutup squash on it
- Drizzle squash with 2 Tablespoons of heavy cream, sprinkle with granulated sugar and dot with butter.
- Roast on squash on upper rack, stirring several times, until squash is very tender, about 40 to 50 minutes
- When squash is soft, transfer pan to wire rack and cool for at least 10 minutes.
- Raise oven temperature to 425 degrees.
- In a food processor or blender, puree the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, vanilla and salt and pulse to combine until very smooth.
- Pour mixture into prepared pie shell and place in oven on middle or lower rack.
- Bake for 15 minutes and then lower temperature to 350 degrees.
- Bake until crust is golden brown and center jiggles slightly when shaken, 35 to 45 minutes
- When baking is completed, transfer to a wire rack and allow to cool completely before serving. Do not refrigerate before serving.