BUTTERNUT PUMPKIN PIE
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin" than anything from a can.
Provided by Stella Parks
Categories Thanksgiving Pie Fall Butternut Squash Squash Bourbon Ginger Cinnamon Nutmeg Bake
Yield 1 (9-inch) pie; 8 to 12 servings
Number Of Ingredients 16
Steps:
- Prepare the squash purée:
- Adjust oven rack to lower-middle position and preheat to 400°F. Split the squash lengthways, scoop out the seeds, and place cut side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes.
- When the squash is cool enough to handle, use a large spoon to scrape out the pulp. Pulse in a food processor until smooth, or rub through a double-mesh sieve. Measure out 14 ounces (1 3/4 cups) squash purée. Use warm, or refrigerate in an airtight container for up to 1 week.
- Make the pie:
- Adjust oven rack to lower-middle position and preheat to 375°F. In a medium bowl, whisk the squash purée, Quick Condensed Milk, brown sugar, vanilla, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs until smooth. Pour into the baked crust, place on an aluminum baking sheet, and bake until the custard has puffed into a gentle dome, about 25 minutes. Reduce oven temperature to 350°F and continue baking until the custard is firm around the edges but still wobbly in the very center, about 25 minutes more (200°F; 210°F if the probe touches the crust). Let cool at room temperature until the custard is set, about 2 hours.
- Cut the pie with a chef's knife. If you like, serve with dollops of whipped cream and a sprinkling of crushed toffee. Wrapped in plastic, leftovers will keep for up to 4 days at room temperature.
- Make Ahead
- From the No-Stress All-Butter Pastry Crust, which can be rolled, shaped, and frozen months in advance, to the Quick Condensed Milk and squash purée, every element of this recipe can be made well ahead, so don't feel as if you need to tackle it all at once.
- Leftover squash purée can be refrigerated for up to 1 week.
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Subhan Uddin
[email protected]Overall, I was disappointed with this recipe. It didn't turn out as expected.
Nnn N
[email protected]This recipe is missing some key ingredients. It doesn't include any spices, which makes the pie bland.
HTD Gamerz
[email protected]I had some trouble getting the crust to come out right. It was a bit too crumbly.
Shna Rana
[email protected]This pie was a bit too sweet for my taste. I would recommend reducing the amount of sugar in the recipe.
Faaiso Faaiso
[email protected]I'm not a big fan of pumpkin pie, but I really enjoyed this recipe. The butternut squash flavor is subtle and not overpowering.
Ahmedziyad Mohammednur
[email protected]This pie is perfect for fall gatherings. It's warm and comforting, and it always puts a smile on my face.
Mehedi Hssan
[email protected]I love that this recipe uses butternut squash instead of pumpkin. It gives the pie a unique and delicious flavor.
Uttam Gurung
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dessert.
Balal King
[email protected]I've tried many different pumpkin pie recipes, but this one is my favorite. It's the perfect balance of sweet and savory.
Willow Raudonite
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Nichola Witherspoon
[email protected]This pie was so easy to make and it turned out perfectly. I followed the recipe exactly and it came out just like the picture.
Barbare Ghvedashvili
[email protected]I'm not usually a fan of pumpkin pie, but this recipe changed my mind. The butternut squash adds a delicious depth of flavor that makes this pie irresistible.
betty boggan
[email protected]This butternut pumpkin pie was a hit at my Thanksgiving dinner! The filling was creamy and flavorful, and the crust was flaky and buttery. I'll definitely be making this again next year.