Description
This Butternut Squash Pie is a delightful family recipe that features smooth, sweet butternut squash puree combined with warm spices and a flaky homemade crust. Baked to golden perfection, it offers a comforting alternative to traditional pumpkin pie, perfect for fall gatherings or holiday desserts.
Ingredients
Scale
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
Pie Dough
- 1 1/4 cups unbleached all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 stick cold unsalted butter (cut into small cubes)
- 3 tablespoons ice water
Egg Wash
- 1 egg (beaten with 1 tablespoon water)
Instructions
- Preheat Oven and Prepare Filling: Arrange a rack in the lower third of your oven and preheat it to 425°F (220°C). In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices (cinnamon, ginger, nutmeg, cloves, black pepper), and salt until the mixture is smooth. Set this filling aside.
- Make Pie Dough: In a large bowl, combine the flour, sugar, and salt. Using a pastry cutter or two butter knives, cut the cold butter cubes into the flour mixture until it resembles coarse crumbs. Add the ice water and stir with a fork until the dough just comes together.
- Roll Out Dough: Transfer the dough onto a lightly floured work surface and gently knead it into a ball. Flatten into a disk with your hands, then roll it out with a lightly floured rolling pin into a 12-inch round. Carefully place the dough into a 9-inch pie plate, pressing gently to fit the plate.
- Fill Pie and Apply Egg Wash: Whisk the filling mixture again to ensure it is well combined, then pour it into the prepared pie shell. Take the beaten egg wash and brush it over the edges of the crust to give it a golden finish when baked.
- Bake the Pie: Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for about 35 minutes more, or until a butter knife inserted near the outer edges comes out clean.
- Serving: Allow the pie to cool slightly before serving. It is delicious on its own or topped with whipped cream or ice cream for an extra indulgence.
Notes
- Use fresh butternut squash puree for the best flavor; it is sweeter and smoother than canned pumpkin puree.
- If you prefer, you can prepare the butternut squash by roasting it until tender, then pureeing it until smooth.
- For a crisper crust, chill the dough before rolling and bake on a preheated baking sheet.
- This pie can be made ahead and refrigerated; reheat gently before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 383 kcal
- Sugar: 31 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 109 mg
