Make this butternut squash pie with fresh butternut squash from your grocery store, farmer's market or your own garden! Fresh butternut squash puree is much better than canned pumpkin puree, is a bright orange, sweet, and smoother than regular pumpkin puree.
Course: Dessert and Sweet Stuff
For the pie filling:
2cupspureed butternut squash(about 900g)
14ounces sweetened condensed milk(400g)
⅛teaspoonfreshly ground black pepper
For the crust:
1 1/4cupsunbleached all-purpose flour(about 160g)
1stickcold unsalted butter(4 oz. or 115g, cut into small cubes)
1egg(beaten with 1 tablespoon water)
Preheat your oven to 425 degrees F. In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth. Set aside.
Prepare your pie dough. In a large bowl, combine the flour, sugar, and salt. Use a pastry cutter or 2 butter knives to cut the butter cubes into the flour mixture, until the mixture resembles coarse crumbs. Add the water and stir in with a fork until the dough just comes together.
Transfer to a lightly floured work surface and squish the dough together into a ball. Flatten it into a disk and use a lightly floured rolling pin to roll it out into a 12-inch round. Arrange the dough in a 9-inch pie plate.
Whisk together the filling mixture again to ensure it’s well-combined, and pour into the prepared pie shell. Take your egg wash mixture and brush the edges of the crust.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue baking for about 35 minutes more, or until a butter knife inserted on the outer edges of the pie comes out clean. Serve with whipped cream or ice cream!