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Butternut Pumpkin Pie Recipe | BraveTart
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Category
Pies
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Cusine
American
What do you need?
How to make?
Ingredients
1 9-inch unbaked pie crust
2 cups cooked and mashed butternut squash
1/2 cup packed light brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 large eggs, lightly beaten
1/2 cup heavy cream or evaporated milk
1 tablespoon all purpose flour
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.
