Ingredients
Butternut Squash Puree
- 1 butternut squash (approx 3 lbs OR 2 lbs diced squash OR 2 cups canned squash puree)
- 1 tbsp unsalted butter (omit if using canned puree)
- 2 cups butternut squash puree
Pie Filling
- 1½ cups whole milk (**Read notes – use less if using canned puree)
- 2 large eggs
- ¾ cup light brown sugar
- 1 tbsp cornstarch
- 1¼ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ tsp ground ginger
- ½ tsp vanilla extract
- ½ tsp salt
Pie Crust
- 1¼ cups all-purpose flour
- ¼ tsp salt
- ⅛ tsp baking powder
- 1 tbsp sugar
- 8 tbsp unsalted butter (cold, cut into tablespoon pieces)
- 4-5 tbsp ice cold water
Instructions
- Prepare Squash: If using a whole squash, peel, slice in half, and scoop out the seeds. Bake at 350°F for 30-40 minutes until soft. If using diced or canned squash, heat or prepare according to package instructions.
- Blend Squash Puree: Place the softened squash in a blender or food processor with 1 tbsp unsalted butter (if using fresh squash) and blend until smooth and silky to create 2 cups of puree.
- Make Pie Filling Sugar & Spices: In a medium mixing bowl, combine light brown sugar, cornstarch, cinnamon, nutmeg, ginger, and ½ tsp salt. Stir well to mix the dry ingredients.
- Combine Filling Ingredients: In a large bowl, add the 2 cups of butternut squash puree, then stir in eggs and vanilla extract until incorporated.
- Mix Sugar-Spice Blend into Squash Mixture: Add the brown sugar and spice mixture to the squash mixture and stir to combine evenly.
- Add Milk: Slowly pour in the whole milk while stirring the mixture continuously until uniformly combined. Set aside to prepare the crust.
- Preheat Oven: Heat the oven to 350°F (175°C) to get ready for baking.
- Blend Dry Crust Ingredients: In a food processor, pulse together the flour, salt, baking powder, and sugar.
- Add Butter to Dry Ingredients: Add cold butter pieces to the flour mixture and pulse until the mixture resembles coarse meal with pea-sized crumbs.
- Add Cold Water and Form Dough: Add ice cold water one tablespoon at a time, pulsing between additions. Stop when dough begins to clump and forms a ball.
- Shape Dough: Turn dough onto a floured surface and gently knead until smooth. Flatten into a disc shape for rolling.
- Roll Out Dough: Flour the rolling pin and roll dough into a circle large enough to fit into your pie dish.
- Place Dough in Pie Dish: Carefully transfer the dough by folding it over the rolling pin and placing it into the pie dish. Trim edges and flute as desired.
- Pour Filling: Pour the prepared butternut squash filling into the pie crust evenly.
- Bake Pie: Bake at 350°F for 1 hour and 15-20 minutes until the center no longer wobbles and a knife inserted in the middle comes out clean.
- Serve: Allow the pie to cool; serve topped with fresh whipped cream for an added touch of indulgence. Enjoy!
Notes
- If using canned butternut squash puree, reduce the milk slightly to maintain filling consistency.
- Butter in the puree adds richness but can be omitted if using canned squash.
- Ensure the pie center is fully set before removing from the oven to avoid a soggy middle.
- Serve warm or at room temperature with whipped cream.
- For best results, chill the pie crust dough before rolling to make it easier to handle.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
