Butternut Pumpkin Pie

Ingredients

• 14 ounces roasted butternut squash purée, from one 7-inch butternut squash
• 19 ounces Sweetened Condensed Milk
• 4 ounces light brown sugar
• 1/2 ounce vanilla extract or bourbon
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon freshly grated nutmeg, plus more to garnish if desired
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1/8 teaspoon ground cloves
• 1 ounce unsalted butter, melted and warm
• 3 large eggs, straight from the fridge
• 1/2 recipe Old-Fashioned Flaky Pie Dough, blind-baked

Directions

1. For the Butternut Squash Purée: Set an oven rack in the lower-middle spot, then heat the oven to 400 degrees F (205 degrees C). Cut the squash from end to end, scoop out the seeds, and set the halves with their cut surfaces against a foil lined aluminum baking sheet. Roast it until a fork slides in easily, about 45 minutes. Once it is comfortable to handle, spoon the flesh into a food processor and blend it until completely smooth. Weigh or measure 14 ounces (about 1 3/4 cups; 395g) squash purée. You can use it while it is still warm, or stash it in an airtight container in the refrigerator up to a week in advance.
2. For the Custard: Move the oven rack to the lower-middle position and warm the oven to 375 degrees F (190 degrees C). Add the squash purée to a medium bowl, followed by the homemade condensed milk, brown sugar, vanilla or bourbon, ginger, cinnamon, nutmeg, salt, cloves, melted butter, and eggs. Whisk everything together until the mixture looks even and smooth, then transfer it to the prepared crust. If you are working ahead, the finished custard may be refrigerated for up to a week before baking.
3. To Bake: Set the pie on a half sheet pan and bake about 25 minutes. Lower the heat to 350 degrees F (175 degrees C), then keep baking until the outer portion of the filling has set while the center still has a gentle jiggle, about 25 minutes more, or until it reaches 200 degrees F (93 degrees C) inside.
4. Cool the pie at room temperature until the custard is set, about 2 hours, then slice it with a chef's knife. If desired, add whipped cream and a little grated nutmeg. Covered in plastic, leftover pie will keep 4 days at room temperature, or 10 days in the fridge.