Pumpkin Pie

We didn’t grow pumpkins. We grew winter squash. So, instead, this is a Butternut Squash Pie.

But truth be told, we prefer butternut squash in our pumpkin spice flavored fall dessert. It’s beautifully sweet and when roasted in the prep for this pie, it gets sweeter as it softens. And it’s such a dense squash that it requires no draining of excess moisture to be ready for go time.

So, if you’re looking for an amazing pumpkin pie recipe, look no further! (just make sure you have butternut squash on hand).

 

Ingredients

3 eggs (lightly beaten)
1½ cups butternut squash (roasted and pureed)
6 TBSP brown sugar
2 TBSP white sugar
¼ cup light molasses
½ tsp salt
1/8 tsp ground cloves
1 tsp cinnamon
½ tsp ground ginger
1½ cups evaporated milk
uncooked pie crust (store bought or your favorite recipe)

Directions

to roast the squash:

Preheat oven to 400 degrees. Clean outside of squash well. Carefully cut off the stem. Cut the squash in half lengthwise. Remove seeds. Rub all over with vegetable oil. Rub small amount of brown sugar in seeded hollows. Place cut side down on a tin foil lined cooking tray and cook for 40 minutes.

Preheat oven to 425 degrees.

Cool. Then scrape roasted flesh from skin and put through a ricer, food processor, or chinois. We use an old chinois with a wooden pestle because it makes the squash extra smooth and because it’s a task the little kid can do to help out in the kitchen.

Refrigerate in a sealed container until ready to use.

to make the pie:
Whisk butternut squash, evaporated milk, eggs, sugar, molasses, spices, and salt in medium bowl until smooth. Pour into crust.

Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 40 to 45 minutes or until knife inserted one inch from crust comes out clean. Cool.

Garnish as desired. Store leftovers covered in refrigerator.

Please please please don’t forget whipped cream with this. Either whipped yourself from heavy cream and sugar or as our family does, in giant mounds from whipped cream spray cans.