BUTTERNUT PUMPKIN PIE
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin" than anything from a can.
Provided by Stella Parks
Categories Thanksgiving Pie Fall Butternut Squash Squash Bourbon Ginger Cinnamon Nutmeg Bake
Yield 1 (9-inch) pie; 8 to 12 servings
Number Of Ingredients 16
Steps:
- Prepare the squash purée:
- Adjust oven rack to lower-middle position and preheat to 400°F. Split the squash lengthways, scoop out the seeds, and place cut side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes.
- When the squash is cool enough to handle, use a large spoon to scrape out the pulp. Pulse in a food processor until smooth, or rub through a double-mesh sieve. Measure out 14 ounces (1 3/4 cups) squash purée. Use warm, or refrigerate in an airtight container for up to 1 week.
- Make the pie:
- Adjust oven rack to lower-middle position and preheat to 375°F. In a medium bowl, whisk the squash purée, Quick Condensed Milk, brown sugar, vanilla, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs until smooth. Pour into the baked crust, place on an aluminum baking sheet, and bake until the custard has puffed into a gentle dome, about 25 minutes. Reduce oven temperature to 350°F and continue baking until the custard is firm around the edges but still wobbly in the very center, about 25 minutes more (200°F; 210°F if the probe touches the crust). Let cool at room temperature until the custard is set, about 2 hours.
- Cut the pie with a chef's knife. If you like, serve with dollops of whipped cream and a sprinkling of crushed toffee. Wrapped in plastic, leftovers will keep for up to 4 days at room temperature.
- Make Ahead
- From the No-Stress All-Butter Pastry Crust, which can be rolled, shaped, and frozen months in advance, to the Quick Condensed Milk and squash purée, every element of this recipe can be made well ahead, so don't feel as if you need to tackle it all at once.
- Leftover squash purée can be refrigerated for up to 1 week.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
ZARA Zs
[email protected]This pie is a great way to use up leftover butternut squash.
Brian Khumalo
[email protected]This pie is perfect for a special occasion.
Gauz Bonthuys
[email protected]I highly recommend this pie.
Amir Baig
[email protected]This recipe is a keeper!
Tayyab Feroz
[email protected]I followed the recipe exactly, so I'm not sure what went wrong.
Chuahdary Asim
[email protected]The crust was soggy and the filling was bland.
Eddie Pugh
[email protected]I was disappointed with this pie.
Yaseen jani Tv
[email protected]This pie was a bit too sweet for me, but I still enjoyed it.
Samith Rathnayake
[email protected]This pie was easy to make and turned out great!
Shakira aktar Runa
[email protected]I will definitely be making this again.
shake shohagh
[email protected]This pie is a must-try!
Md Mahfujur Rahman
[email protected]Yum!
ajey Fungo
[email protected]This pie was delicious! The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.
tinyiko Nkateko
[email protected]I was disappointed with this pie. The crust was soggy and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Thembelihle Duma
[email protected]This pie was a bit too sweet for my taste, but I still enjoyed it. The crust was flaky and the filling was creamy. I would recommend using less sugar next time.
Sheila Johnson
[email protected]I made this pie for my family and they loved it! The filling was smooth and creamy, and the crust was perfectly flaky. I will definitely be making this again.
No name
[email protected]This pie was easy to make and turned out perfectly. The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again for my next potluck.
madha jillani
[email protected]I'm not usually a fan of pumpkin pie, but this recipe changed my mind. The butternut squash added a delicious sweetness and creaminess to the filling. I will definitely be making this again.
George Adams
[email protected]This butternut pumpkin pie was a hit at our Thanksgiving dinner! The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again next year.