Butternut Squash Pie Recipe

Butternut Squash Puree: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil. Rinse and dry the Butternut Squash. Cut the squash in half lengthwise and scoop out the seeds. Lightly brush the flesh of the squash with a flavorless oil. Place the squash halves, cut side down, onto the baking sheet. Bake for about 45 to 60 minutes or until the flesh is soft and tender when pierced with a knife. Remove from oven and place on a wire rack. Turn the squash over so the cut sides are facing up and let cool. Then scoop out the flesh with a spoon and place in your food processor. Process until you have a smooth puree. If not using straight away, cover and store in the refrigerator for up to a week.

Pie Crust: In your food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 10 seconds). Sprinkle about 2 - 3 tablespoons of water over the flour mixture and process just until the dough holds together when pinched. (You don't want a solid ball of dough.) If necessary, add more water. 

Turn your dough onto your work surface, gather it into a ball, and flatten into a round. Cover with plastic wrap and refrigerate for about one hour or until firm. This will chill the butter and relax the gluten in the flour. 

After the dough has chilled sufficiently, remove from the fridge and place on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Loosely roll the pastry around your rolling pin and transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Crimp the edges. If desired, press the crushed gingersnap cookie crumbs evenly onto the bottom and up the sides of the unbaked pie crust. Cover with plastic wrap and place in the refrigerator to chill while you preheat your oven.

Preheat your oven to 375 degrees F (190 degrees C) and place rack in bottom third of the oven. 

Butternut Squash Filling: In a large bowl whisk the eggs until frothy. Whisk in the sugar, and then the cream, vanilla extract, ground spices, and salt. Stir in the Butternut Squash Puree. Pour the mixture into the unbaked pie shell and place on a larger baking pan to catch any spills. Bake the pie for about 45 - 50 minutes or the crust has nicely browned and the filling is just set, but the center will still look wet. (A knife inserted about 1 inch (2.5 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool. Serve,warm, at room temperature, or cold with maple whipped cream. Store any leftovers at room temperature about two days or in the refrigerator for three to four days.

Makes one 9 inch (23 cm) pie.

Maple Whipped Cream: Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form. 

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