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.