Butternut Pumpkin Pie Recipe | BraveTart
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Category
Winter
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Cusine
American
What do you need?
How to make?
Ingredients
14 ounces
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
Adjust oven rack to lower-middle position and preheat to 400 degrees F . Split the squash lengthways, remove seeds, and place cut-side down on a foil lined aluminum baking sheet. Roast until fork-tender, about 45 minutes. When cool enough to handle, scrape pulp into a food processor and purée until smooth. Measure out 14 ounces squash purée. Use warm, or refrigerate in an airtight container up to a week in advance.
Adjust oven rack to lower-middle position and preheat to 375 degrees F . In a medium bowl, combine butternut squash purée, homemade condensed milk, brown sugar, vanilla or bourbon, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs. Whisk until well combined, then pour into the prepared crust. Alternatively, the prepared custard can be refrigerated for up to a week before use.
Place on a half sheet pan and bake about 25 minutes, then reduce oven temperature to 350 degrees F and continue baking until the filling is firm around the edges but still wobbly in the very center, about 25 minutes more, or to an internal temperature of 200 degrees F . Cool at room temperature until the custard has set, about 2 hours, and cut with a chef's knife to serve. If you like, serve with a dollop of whipped cream and a sprinkling of grated nutmeg. Wrapped in plastic, leftovers will keep 4 days at room temperature, or 10 days in the fridge.