Ingredients
1 medium butternut squash (about 2–3 lbs)
1 unbaked 9-inch pie crust
3 large eggs
3/4 cup brown sugar, packed
1 cup heavy cream
1.5 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/2 tsp salt
Instructions
Step 1: Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds.
Step 2: Place squash halves cut-side down on a baking sheet and roast for 45-60 minutes until soft. Scoop out the flesh and puree in a food processor until smooth.
Step 3: Lower the oven temperature to 350°F (175°C). Blind bake your pie crust for 10 minutes using pie weights to ensure it stays flat.
Step 4: In a large bowl, whisk together 2 cups of the squash puree, eggs, brown sugar, heavy cream, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
Step 5: Pour the squash mixture into the pre-baked pie shell.
Step 6: Bake for 45-55 minutes, or until the center is set but still slightly jiggly.
Step 7: Remove from oven and cool completely on a wire rack for at least 4 hours before serving to allow the custard to set.
Notes
For the best results, ensure the squash puree is completely smooth. You can make the puree a day in advance to save time.
- Prep Time: PT30M
- Cook Time: PT1H30M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg
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