Name: Butternut Squash Pie
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: Serves 8
Ingredients: 1 (9-inch) unbaked pie crust; 2 cups butternut squash puree (from about 1 medium squash, roasted and mashed); 3/4 cup packed light brown sugar; 3 large eggs, lightly beaten; 1 1/4 cups evaporated milk; 1 tablespoon all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract

Instructions

Prepare the squash

Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, remove seeds, and place cut-side down on a baking sheet. Roast for 45-50 minutes until completely tender. Cool, then scoop out flesh and puree in a food processor until smooth. Measure out 2 cups and let cool completely.
Prepare the crust

Reduce oven temperature to 375°F (190°C). Roll out pie crust and place in a 9-inch pie dish. Crimp edges decoratively and refrigerate while preparing filling.
Make the filling

In a large bowl, whisk together butternut squash puree, brown sugar, eggs, evaporated milk, flour, cinnamon, ginger, nutmeg, cloves, salt, melted butter, and vanilla extract until smooth and well combined. Pour the mixture into the chilled pie crust.
Bake the pie

Place pie on a baking sheet and bake for 15 minutes at 375°F (190°C), then reduce temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the center is almost set but still slightly jiggly (it will firm up as it cools). If crust edges brown too quickly, cover them with foil.
Cool and serve

Allow pie to cool completely on a wire rack for at least 2 hours before slicing. The pie can be served at room temperature or chilled. Garnish with whipped cream if desired.

Butternut Squash Pie

Ingredients

Instructions

Nutritional Information