Home-made Butternut Squash Pie

Butternut Squash Pie 

We were given butternut squash late in the fall.  Although I love to half it and bake it in the oven with butter, salt and pepper, I always have extra left over.  Instead of eating it for days, I use it to make a Butternut Squash Pie. It is just like Pumpkin Pie, but so much better.

Pie Crust Ingredients

1 c. plus 1 Tbs. flour
1/2 tsp. salt
1/3 c. shortening or lard
3 to 5 Tbs. cold water

Butternut Squash Pie Filling Ingredients

3/4 c. brown sugar
1 Tbs. cornstarch
1/1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. salt
2 c. butternut squash puree  See recipe below
2 eggs
1/2 tsp. vanilla
1 (12 oz.) can evaporated milk 

Directions

Make the pie crust. In a medium bowl, combine flour and salt.  Cut in the shortening with a pastry knife or two knives held together until it resembles course crumbs about the size of small peas.

Add the cold water, one tablespoon at a time, stirring with a fork until all the flour is moistened and the pastry holds together. The water amounts vary depending on the amount of humidity in the air.

Form the pastry into a ball and place it in a plastic bag or wrap it in a sheet of plastic wrap. Refrigerate for 30 minutes. 

Remove the plastic wrap and turn the pastry out onto a lightly floured surface. With a floured rolling pin, roll the pastry out until you have a circle 2-inches larger then your inverted 9-inch pie pan.  To check the size of your pastry, turn the pie pan over so the open side is over the pastry.  If you have at least 2-inches of crust outside the rim of the pie pan, then it is the right size.

Carefully and loosely fold the crust into fourths and then place it in the pie pan. Unfold the pastry and position it so you have ample crust hanging over the rim and it is flush against the bottom and sides of the pie pan. Be careful at this point not to stretch the pastry. This causes the pastry to shrink while it is being baked. 

Flute the edge of the pastry as desired..

Bake pie crust at 350° for 1-2 minutes until crust starts to puff with small bubbles. This prevents the crust from being soggy.  Set aside to cool while you make the butternut squash pie filling.

In a large mixing bowl, combine the brown sugar, cornstarch, cinnamon, ginger, nutmeg, and salt. Mix to combine. 

Add the butternut squash puree, eggs and vanilla.  Stir until it is thoroughly blended together.

Pour in the can of evaporated milk, stirring to combine. 

Pour into prepared pie shell. 

Bake at 350° for 75 to 80 minutes or until  a  knife inserted in the center of the pie comes out clean.

Butternut  Squash Puree

Cut the butternut squash in half lengthwise. Scoop out the seeds and stringy stuff.

Place the cut side down on a baking sheet/  

Bake at 350° for 30 to 40 minutes or until tender. Scoop out the pulp while it is still warm and place in a bowl, leaving the outside peel. 

Place the pulp in a blender, food processor or use an emulsion blender.  Add 1 tablespoon butter and blend until it is smooth and silky.

Refrigerate leftovers up to 3 days. Or you can freeze leftovers for up to 3 months. When you want to use the frozen Butternut squash puree, simply thaw overnight in your refrigerator.