Butternut Squash Pie
This pie uses fresh steamed butternut squash with warm spices and condensed milk for a smoother, sweeter treat than regular pumpkin pie with amazing color.
Equipment
- 9-inch pie plate
- Large Mixing Bowls
- Whisk
- Pastry cutter
- Rolling Pin
- Food processor or blender
- Steamer basket
- Pastry brush
Ingredients
For the Pie Filling:
- 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
For the Crust:
- 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 big chunks. Steam until really soft. Blend until smooth and measure out 2 cups.
- Preheat oven and mix filling: Put your rack in the lower part of the oven and heat to 425°F. Whisk 2 cups of squash puree, 14 ounces of condensed milk, 2 eggs, all spices, and ½ teaspoon salt together.
- Make pie crust: Mix 1¼ cups flour, 1 tablespoon sugar, and ¼ teaspoon salt in a big bowl. Cut 1 stick of cold butter into the flour with a pastry cutter until it looks like crumbs.
- Form dough: Add 3 tablespoons of ice water and stir with a fork until it sticks together. Dump on a floured counter, form into a ball, then flatten it out.
- Roll out dough: Roll your dough into a 12-inch circle on a floured counter. Pick it up carefully and put it in 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 a pretty color.
- Bake pie: Bake at 425°F for 15 minutes. Turn the heat down to 350°F and bake 35 minutes more until a knife poked near the edge comes out clean.
- Cool and serve: Take the pie out and let it cool all the way down. Slice it up and serve with whipped cream or ice cream. ENJOY!!!
Notes
- Fresh butternut squash beats canned pumpkin with better flavor and brighter color, so the extra work pays off big time.
- Keep your butter super cold when making the crust for the flakiest texture. Pop the cubes in the freezer for 10 minutes before cutting into flour.
- Your filling looks a bit jiggly in the center when it's done baking, but don't worry, because it sets up while cooling.
- Leftover pie stays good in the fridge for four days if you keep it covered. Let it warm up before eating for the best taste.
- Make your squash puree three days early if you want to save time. Just keep it in the fridge in a sealed container.