Classic Butternut Squash Pie Recipe
Easy butternut squash pie recipe Capture autumns flavors w this classic dessert Delightfully simple technique guarantees a crowdpleasing treat
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 butternut squash (about 2-3 pounds)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup cold vegetable shortening
- 1/4-1/2 cup ice water
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 3 large eggs
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and roast until fork-tender, about 45-60 minutes.
- Scoop out the flesh and blend until smooth using a high-speed blender or food processor.
- For the crust: Combine flour and salt in a bowl. Cut in butter and shortening until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Wrap and chill for at least 30 minutes.
- Roll out the dough and fit it into a 9-inch pie plate. Crimp the edges.
- Blind bake the crust at 375°F (190°C) for 15-20 minutes with pie weights, then remove weights and bake for another 5-10 minutes until lightly golden brown.
- In a large bowl, combine the blended butternut squash, heavy cream, milk, eggs, brown sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt. Mix well.
- Pour the filling into the prepared crust.
- Bake at 350°F (175°C) for 50-60 minutes, or until the filling is set but slightly jiggly in the center. If the crust browns too quickly, cover it with foil.
- Cool completely before serving. Refrigerate leftovers.