Butternut Squash Pie

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• Butternut Squash Pie

Laura made this Saturday.

Amazing, beats pumpkin pie hands down







Ingredients:




Butternut Squash Puree

• 1 butternut squash (approx 3 lbs) or approximately 2 pounds of already diced butternut squash, or 2 cups canned butternut squash puree
• 1 tablespoon butter (omit if using canned puree)

Pie Filling

• 2 cups butternut squash puree
• 1 and 1/2 cup whole milk
• 2 eggs
• 3/4 cup light brown sugar
• 1 tablespoon cornstarch
• 1 and 1/4 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt

Pie Crust (we used pre-made pie crust)

• 1 and 1/4 cup all purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon baking powder
• 1 tablespoon white granulated sugar
• 8 tablespoons cold butter
• 4–5 tablespoons ice cold water

Instructions:


Butternut Squash Puree

• If using a whole squash, peel the squash, slice in half, and scoop out the seeds. Bake for about 30-40 minutes at 350 degrees. If using the bags of prepared squash you can heat according to directions on the package.
• Once the squash is softened, place in blender or food processor and blend with the butter until smooth and silky.

Pie Filling

• Add the 2 cups of butternut squash puree to a large mixing bowl.
• In a medium size mixing bowl combine the brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt. Stir to combine.
• Add the eggs and vanilla extract to the butternut squash. Stir to mix.
• Add the sugar mixture to the butternut squash mixture. Stir to combine.
• Slowly add in the milk while stirring. Set aside to prepare the pie crust.

Pie Crust

• Preheat oven to 350 degrees.
• Add the flour, salt, baking powder, and sugar to a food processor. Pulse briefly to combine.
• Cut the butter into tablespoon size pieces and add to the dry ingredients in processor. Pulse until combined, will look like a coarse meal.
• Add the water one tablespoon at a time, pulsing in between. Stop adding water when the pie dough starts to clump together. Pulse until you have a ball of dough.
• Spread flour onto a clean, flat work surface. Remove the dough from the processor and place in the flour. Carefully work the dough until it is a smooth ball. Flatten gently to form a disc shape.
• Spread flour on a rolling pin and roll the dough out into a circle shape to fit into a pie dish.
• Carefully fold the dough over your rolling pin and lift off the counter, place in the pie dish. Flute the edge as desired and remove any excess pie crust.
• Pour in the pie filling.
• Bake for about 1 hour 15-20 minutes until the center is no longer wobbling, and a knife inserted in the center comes out clean.
• Serve with fresh whipped cream on top and enjoy!

Recipe from House of Yum

[kath]

Looks yummy! Love me some butternut pie!