Get the whipped cream ready! We use butternut squash instead of pumpkin in our favorite winter holiday dessert.
We like to make our butternut squash pie from scratch, not from a can. That said, if you really like a certain canned pumpkin puree, keep on using it! You do you, boo boo!
But did you know most brands of pumpkin pie filling actually contains certain types of winter squash, like butternut? Squash is less stringy than traditional pumpkin varieties and also has a richer sweetness.
Pro Tip: Weigh your main ingredients for best accuracy and consistency.
We love to serve this pie anytime, but especially during the winter holidays. This is frequently on the table with our Thanksgiving turkey.
Butternut squash pie
We make this instead of pumpkin pie. Squash is less stringy than traditional pumpkin varieties and also has a richer sweetness.
Servings: 8
Equipment
- Kitchen scale Weigh your ingredients for best results.
- 9" oven-proof pie plate
- Rimmed baking sheet
- Parchment paper
- Food processor
- Mixing bowl
- Spatula
Mise en place
- 515 g sweetened condensed milk approximately 2 C
- 370 g butternut squash puree approximately 1 3/4 C, preferably from one 7″ butternut squash
- 145 g eggs cold (straight out of the refrigerator), beaten (approximately 3 eggs)
- 115 g light brown sugar approximately 1/2 C, packed
- 30 g unsalted butter melted
- 15 g vanilla extract approximately 1 T
- 1 1/2 t ground ginger
- 1 1/2 t cinnamon
- 1/4 t freshly grated nutmeg plus a little more for garnishing
- 1/4 t kosher salt
- 1/8 t ground cloves
- Pie dough or store-bought pie crust blind baked in a 9″ pie plate and fully cooled
Method
- Pre-heat oven to 400 F. Set oven rack to the lower-middle position.
Make butternut squash puree
- Split the butternut squash in half, lengthwise, and scoop out seeds. Lightly oil the cut side of the squash, and place cut-side down on a baking sheet lined with parchment paper. Roast until fork tender, about 45 minutes. When cool enough to handle, scoop into food processor and puree until very smooth. Weigh out 370 g puree into a large mixing bowl.
- Pre-heat oven to 375 F. Set oven rack to the lower-middle position.
- Add remaining ingredients to the mixing bowl with the puree and whisk until fully incorporated. Pour into prepared pie crust.
- Place on a sheet pan and bake on the center rack 25 minutes, then reduce the oven to 350 F and bake 25-30 minutes more, or to an internal temperature of 200 F.
- Let cool completely, at least 2 hours.
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