Butternut Squash Pie
Author: Dani Lind
Recipe type: Dessert
This recipe is a fair amount of work, but if you are feeling idustrious and want to make a homemade substitute to the ordinary pumpkin pie, here’s your chance
- 1 unbaked and chilled 9-inch pie shell
- 1 large butternut squash, cooked and pureed, about 1½ cups pureed squash
- 1 cup light brown sugar, firmly packed
- 3 large eggs
- ¾ cup evaporated milk or half-and-half
- 1½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon melted butter
- 1 teaspoon vanilla
- To cook squash:
- Cut the squash in half lengthwise; remove stem and scoop out the seeds.
- Place the squash, cut side down, on a foil-lined oiled baking pan; add about ½ cup of water to the pan.
- Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork.
- Let cool completely then peel and mash or puree the squash or put it through a food mill.
- Measure 1½ cups of the squash and set aside.
- Reduce oven to 350° F and position an oven rack in the center of the oven.
- In a mixing bowl with electric mixer, beat the squash with the brown sugar.
- Add eggs, evaporated milk, spices salt, flour, butter, and vanilla.
- Beat until well blended.
- Pour the filling into the chilled pie and place on the center oven rack.
- Bake for 45 to 55 minutes, or until set.
- Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won’t get too dark.
- When the filling is set, transfer the pie to a rack to cool.
- Serve just warm or at room temperature with a dollop of whipped cream.