The Science Behind the Recipe
Roasting butternut squash not only tenderizes and dehydrates it, but also enhances its natural sweetness and flavor. When you make your own condensed milk, you achieve a fresher taste with less sugar compared to store-bought versions. The addition of brown sugar introduces a subtle molasses note that complements the squash’s earthy profile. A fully baked pie crust ensures it remains flaky and crisp beneath the rich custard filling.
For centuries, Americans have enjoyed squash pie under the guise of “pumpkin” due to its poetic name. While I won’t delve into the intricate history—detailed in my book—the essence is this: that canned pie purée? It often doesn’t come from the classic orange pumpkin you’re picturing.
Butternut squash may lack the whimsical charm of a jack-o’-lantern or Cinderella’s carriage, yet it offers all the robust flavor of pumpkin without any hassle (think fewer seeds, no stringy fibers). Once roasted and blended with spices, its vibrant taste shines through in pies.
As Daniel has noted regarding butternut squash soup, roasting elevates its flavor profile by transforming mellow sweetness into something caramelized and complex. Additionally, roasting helps keep your purée dry—no need for draining or reducing!
Another essential component of my recipe is homemade sweetened condensed milk. This version boasts a clean dairy taste with rich toffee notes and a gentler sweetness than what you’ll find in cans.
Like any traditional pumpkin pie recipe, this one is straightforward once you’ve gathered your ingredients. Simply whisk together sweetened condensed milk with butternut squash purée along with brown sugar, melted butter, eggs, and spices—a delightful mix of ginger, cinnamon, nutmeg—and just a hint of clove for an aromatic lift without overwhelming fragrance.
You can use your prepared filling immediately or store it in the fridge for up to three days until you’re ready to bake. While some prefer their pumpkin pies with soft bottoms that are pale in color; I advocate for achieving maximum flakiness by starting with a fully baked crust.
Feel free to use any pie dough you like; however, be sure to check out my tips on blind-baking techniques so your crust doesn’t shrink or slide down during baking—a common issue when there’s leftover filling due to an improperly baked crust!
The thoroughly blind-baked crust will continue browning slightly around the edges as it bakes further; if necessary—especially if your oven runs hot—you can cover those edges lightly with foil or a pie shield.
This meticulous blind-baking process keeps your bottom crust crispy for days! So don’t hesitate to bake ahead—it frees up oven space! Once cooled down after baking off your pie ahead of time; serve immediately or wrap tightly in plastic wrap at room temperature for several days—or refrigerate for up to one week.
To revive that fresh-out-of-the-oven feel before serving leftovers; simply pop them back into a hot oven briefly—it works wonders on restoring crispness lost from being wrapped!
While this recipe may take more time than those calling for canned ingredients; it’s worth every moment spent crafting something truly exceptional from scratch! Topped off with whipped cream—it embodies everything we love about traditional pumpkin pies while surpassing our fondest memories!
Butternut Squash Pie Recipe
#### Ingredients:
- 14 ounces (about 1 3/4 cups) roasted butternut squash purée (from one medium-sized butternut squash)
- 19 ounces sweetened condensed milk (approximately 2 cups) - 4 ounces light brown sugar (about 1/2 cup packed)
- 1/2 ounce vanilla extract or bourbon (around 1 tablespoon)
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg (+ extra for garnish)
- 1/4 teaspoon kosher salt - 1/8 teaspoon ground cloves
- 1 ounce unsalted butter, melted - 3 large eggs, chilled
- Half batch old-fashioned flaky pie dough (blind-baked)
Instructions:
For Butternut Squash Purée:
Preheat oven to 400°F (200°C). Halve squashes lengthwise and remove seeds before placing cut-side down on lined baking sheets. Roast until tender (~45 minutes). After cooling slightly scrape pulp into food processor until smooth—measure out approximately 14 ounces needed for this recipe.
##### For Custard Filling: Adjust oven temperature downwards preheating again at375°F(190°C). In mixing bowl combine all custard ingredients: pureed squash mixture along side homemade condensed milk & remaining components whisking well together before pouring mixture into prepared pastry shell—or refrigerate custard mix up-to-a-week prior usage if desired!
##### Baking Instructions: Place filled pan onto half sheet tray & bake initially ~25 minutes then lower heat setting continuing another ~25 minutes till center wobbles gently yet edges firm-up reaching internal temp around200°F(93°C).
Allow cooling completely (~two hours) prior slicing servings topped optionally whipped cream & sprinkle nutmeg over top! Leftovers stored properly last four days unrefrigerated ten refrigerated safely too!
Special Equipment Needed:
Half sheet pan | Food processor | Glass nine-inch pie dish
Notes:
Butternut squashes yield high amounts making them ideal choices here—but feel free substituting other varieties like kabocha/buttercup/acorn as long total weight remains consistent throughout preparation process!