Description
This butternut squash pie recipe offers a smoother, sweeter, and more vibrant alternative to traditional pumpkin pie. It features fresh steamed butternut squash and a blend of warm spices, creating a delightful fall dessert.
Ingredients
Scale
- 2 cups pureed butternut squash
- 14 ounces sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 1¼ cups unbleached all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 stick (½ cup) cold unsalted butter, cut into small cubes
- 3 tablespoons ice water
- 1 egg beaten with 1 tablespoon water (for egg wash)
Instructions
- Prepare butternut squash puree: Peel and chop your squash into large chunks. Steam until very soft. Blend until smooth and measure out 2 cups.
- Preheat oven and mix filling: Place your oven rack in the lower part of the oven and heat to 425°F. Whisk together 2 cups of squash puree, 14 ounces of condensed milk, 2 eggs, all spices, and ½ teaspoon salt.
- Make pie crust: In a large bowl, mix 1¼ cups flour, 1 tablespoon sugar, and ¼ teaspoon salt. Cut 1 stick of cold butter into the flour with a pastry cutter until it resembles crumbs.
- Form dough: Add 3 tablespoons of ice water and stir with a fork until the mixture sticks together. Transfer to a floured counter, form into a ball, then flatten it.
- Roll out dough: On a floured surface, roll your dough into a 12-inch circle. Carefully transfer it to your 9-inch pie plate.
- Add filling: Whisk your filling again. Pour it into the pie shell. Brush the crust edges with egg wash for color.
- Bake pie: Bake at 425°F for 15 minutes. Reduce the heat to 350°F and bake for an additional 35 minutes, or until a knife inserted near the edge comes out clean.
- Cool and serve: Remove the pie from the oven and let it cool completely. Slice and serve with whipped cream or ice cream.
Notes
- Fresh butternut squash offers superior flavor and brighter color compared to canned pumpkin.
- Keep butter very cold for a flaky crust; consider chilling cubed butter in the freezer for 10 minutes.
- The pie filling may jiggle slightly in the center when done; it will set as it cools.
- Store leftover pie covered in the fridge for up to four days. For best taste, allow it to warm slightly before serving.
- Butternut squash puree can be prepared up to three days in advance and stored in the fridge.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg