Description
A comforting and flavorful Butternut Squash Pie featuring a smooth, spiced squash filling nestled in a flaky homemade pie crust. This family recipe combines sweetened condensed milk and warm autumn spices for a perfect fall dessert, ideal to serve with whipped cream or ice cream.
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
- ¼ 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 the oven: Arrange a rack in the lower third of your oven and preheat it to 425°F (220°C).
- Prepare the filling: In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, ground cinnamon, ground ginger, ground nutmeg, ground cloves, freshly ground black pepper, and salt until smooth. Set aside.
- Make the 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 the dough: Transfer the dough to a lightly floured surface and form it into a ball. Flatten into a disk and gently roll out into a 12-inch round circle. Place the dough carefully into a 9-inch pie plate, pressing to fit and leaving the edges overhanging slightly.
- Fill the pie shell: Whisk the filling mixture again to ensure uniformity and pour it into the prepared pie crust.
- Apply the egg wash: Brush the edges of the crust with the beaten egg and water mixture to promote a golden, shiny crust.
- Bake at high heat: Place the pie in the oven and bake at 425°F (220°C) for 15 minutes.
- Reduce oven temperature and continue baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 35 minutes, or until a butter knife inserted near the outer edge of the pie comes out clean.
- Cool and serve: Remove the pie from the oven and allow it to cool before serving. Enjoy it topped with whipped cream or ice cream for an extra special treat.
Notes
- Use fresh butternut squash from your grocery store, farmer’s market, or garden for the best flavor and texture.
- Fresh butternut squash puree provides a brighter orange color, sweeter taste, and smoother texture compared to canned pumpkin puree.
- Ensure butter is cold when cutting into the flour to achieve a flaky pie crust.
- Brushing the crust edge with egg wash helps create a golden and appetizing finish.
- Let the pie cool completely before slicing to allow the filling to set properly.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- 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
