Here me out: the best pumpkin pie does not start with a can. It’s made from homemade roasted and puréed butternut squash, which takes barely any effort. I promise you this roasted butternut squash pie will be the best pumpkin pie you ever make.
In Kristin Kimball’s The Dirty Life , Kristin writes: “Pumpkin shmumpkin, winter squash has more flavor and better texture.”
So true. I have been making this squash pie with butternut squash for nearly a decade now, and it always receives rave reviews.
Are you skeptical about switching up your pumpkin pie routine?
Consider this: Would you agree that butternut squash makes the silkiest soup and the creamiest pasta sauce ? For these same reasons, it makes the most custardy “pumpkin” pie.
Don’t let the work of roasting a butternut squash deter you. Dare I say it? It’s easy as pie! How many times do you roast a squash over the course of a winter? You can do it in your sleep.
I promise you: If you forget the pumpkin this year, you won’t be disappointed.
How to Make Roasted Butternut Squash Pie, Step by Step
First, you’ll need to roast the butternut squash:
Halve one to two lengthwise, scoop out the seeds, rub the cut surface lightly with olive oil, and place on a parchment-lined sheet pan:
Roast until the flesh is knife tender, 45-60 minutes depending on the size of the squash:
Let cool briefly, then scoop the flesh into a food processor:
Purée until smooth:
I make the filling, combine eggs, sugar, heavy cream, salt, and spices in a large bowl:
Whisk until smooth:
Then add 2 cups of the butternut squash purée:
Whisk again until smooth:
For this pie, you’ll need one parbaked pie crust. See this recipe post for a how-to:
Place the pie crust on a parchment-lined sheet pan and pour in the butternut squash filling:
Bake for about an hour or until the edges feel set and the center feels slightly jiggly:
Let cool completely… see recipe box regarding cracks:
Decorate with pie crust cookies , if you wish:
Cut and serve.
Description
Pumpkin shpumpkin! A roasted butternut squash purée makes the silkiest, smoothest, tastiest pumpkin pie you can imagine.
Notes:
- For a more visual guide to making the pie dough, rolling it out, and crimping the edges, watch the video below .
- I love my Emile Henry pie plate (similar to this one ).
- Also, if you cannot muster the energy to roast a butternut squash — but please please try…you won’t be disappointed — you can use one 15-oz can of pumpkin purée in place of the 2 cups of squash purée.
- One medium butternut squash (2 lb. 10oz) yields about 3 cups purée.
- On Cracking : More often than not, my butternut squash pie will crack after it has finished baking. I have researched why this happens and consistently have found two answers: overcooking and cooling too quickly. The solutions? Do not over-bake the pie; do not let it cool too quickly. I have tried both: I test the custard with an instant-read thermometer and end the baking when it reaches 175ºF. I turn the oven off after the pie has reached 175ºF, crack the oven door, and let the pie cool slowly. No matter what I do, the pie cracks. My solution:
- Pie Crust Cookies
For the pie crust:
- Homemade Pie Dough (one parbaked shell)
For the pie:
- 1 medium butternut squash, about 2.5 lbs or enough to yield 2 cups of purée, see notes above
- 1 1/2 cups heavy cream
- 3 eggs, beaten
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground or powdered nutmeg
- 1/8 teaspoon ground cloves (I omit)
For the whipped cream:
- 1 cup heavy cream
- confectioners’ sugar
- flaky sea salt, such as Maldon
- Preheat the oven to 400ºF.
- Halve and clean the butternut squash, rub the flesh lightly with olive oil, and bake on a parchment-lined baking sheet, cut-side down, until very soft, about an hour (but start checking after 45 minutes).
- Lower the oven temperature to 350ºF.
- When the squash is cool enough to handle, scoop out the flesh, transfer it to a food processor, and puree until smooth. Measure out 2 cups. In a large bowl, whisk together the eggs, cream, salt, sugar, and spices. Whisk in the squash.
- Place the parbaked pie shell on a parchment-lined baking sheet. Add the squash mixture to the pie shell and bake at 350ºF for 55 to 65 minutes or until the center is barely set. Let cool completely before serving.
- To make the salted whipped cream: Whip heavy cream in the bowl of a stand mixer until soft peaks begin to form. (You can do this by hand, too, with a bowl and whisk.) Add confectioner’s sugar — start with 1/4 cup and add more to taste. Add a big pinch of sea salt and beat until the peaks begin getting firmer. Taste — the mixture should be slightly sweet and the salt should be noticeable, though the whipped cream should not taste salty.
- Prep Time: 25 minutes
- Cook Time: 1 hours 45 minutes
- Category: Dessert
- Method: bake
- Cuisine: American
Here me out: the best pumpkin pie does not start with a can. It’s made from homemade roasted and puréed butternut squash, which takes barely any effort. I promise you this roasted butternut squash pie will be the best pumpkin pie you ever make.
In Kristin Kimball’s The Dirty Life , Kristin writes: “Pumpkin shmumpkin, winter squash has more flavor and better texture.”
So true. I have been making this squash pie with butternut squash for nearly a decade now, and it always receives rave reviews.
Are you skeptical about switching up your pumpkin pie routine?
Consider this: Would you agree that butternut squash makes the silkiest soup and the creamiest pasta sauce ? For these same reasons, it makes the most custardy “pumpkin” pie.
Don’t let the work of roasting a butternut squash deter you. Dare I say it? It’s easy as pie! How many times do you roast a squash over the course of a winter? You can do it in your sleep.
I promise you: If you forget the pumpkin this year, you won’t be disappointed.
How to Make Roasted Butternut Squash Pie, Step by Step
First, you’ll need to roast the butternut squash:
Halve one to two lengthwise, scoop out the seeds, rub the cut surface lightly with olive oil, and place on a parchment-lined sheet pan:
Roast until the flesh is knife tender, 45-60 minutes depending on the size of the squash:
Let cool briefly, then scoop the flesh into a food processor:
Purée until smooth:
I make the filling, combine eggs, sugar, heavy cream, salt, and spices in a large bowl:
Whisk until smooth:
Then add 2 cups of the butternut squash purée:
Whisk again until smooth:
For this pie, you’ll need one parbaked pie crust. See this recipe post for a how-to:
Place the pie crust on a parchment-lined sheet pan and pour in the butternut squash filling:
Bake for about an hour or until the edges feel set and the center feels slightly jiggly:
Let cool completely… see recipe box regarding cracks:
Decorate with pie crust cookies , if you wish:
Cut and serve.
Description
Pumpkin shpumpkin! A roasted butternut squash purée makes the silkiest, smoothest, tastiest pumpkin pie you can imagine.
Notes:
- For a more visual guide to making the pie dough, rolling it out, and crimping the edges, watch the video below .
- I love my Emile Henry pie plate (similar to this one ).
- Also, if you cannot muster the energy to roast a butternut squash — but please please try…you won’t be disappointed — you can use one 15-oz can of pumpkin purée in place of the 2 cups of squash purée.
- One medium butternut squash (2 lb. 10oz) yields about 3 cups purée.
- On Cracking : More often than not, my butternut squash pie will crack after it has finished baking. I have researched why this happens and consistently have found two answers: overcooking and cooling too quickly. The solutions? Do not over-bake the pie; do not let it cool too quickly. I have tried both: I test the custard with an instant-read thermometer and end the baking when it reaches 175ºF. I turn the oven off after the pie has reached 175ºF, crack the oven door, and let the pie cool slowly. No matter what I do, the pie cracks. My solution:
- Pie Crust Cookies
For the pie crust:
- Homemade Pie Dough (one parbaked shell)
For the pie:
- 1 medium butternut squash, about 2.5 lbs or enough to yield 2 cups of purée, see notes above
- 1 1/2 cups heavy cream
- 3 eggs, beaten
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground or powdered nutmeg
- 1/8 teaspoon ground cloves (I omit)
For the whipped cream:
- 1 cup heavy cream
- confectioners’ sugar
- flaky sea salt, such as Maldon
- Preheat the oven to 400ºF.
- Halve and clean the butternut squash, rub the flesh lightly with olive oil, and bake on a parchment-lined baking sheet, cut-side down, until very soft, about an hour (but start checking after 45 minutes).
- Lower the oven temperature to 350ºF.
- When the squash is cool enough to handle, scoop out the flesh, transfer it to a food processor, and puree until smooth. Measure out 2 cups. In a large bowl, whisk together the eggs, cream, salt, sugar, and spices. Whisk in the squash.
- Place the parbaked pie shell on a parchment-lined baking sheet. Add the squash mixture to the pie shell and bake at 350ºF for 55 to 65 minutes or until the center is barely set. Let cool completely before serving.
- To make the salted whipped cream: Whip heavy cream in the bowl of a stand mixer until soft peaks begin to form. (You can do this by hand, too, with a bowl and whisk.) Add confectioner’s sugar — start with 1/4 cup and add more to taste. Add a big pinch of sea salt and beat until the peaks begin getting firmer. Taste — the mixture should be slightly sweet and the salt should be noticeable, though the whipped cream should not taste salty.
- Prep Time: 25 minutes
- Cook Time: 1 hours 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Pumpkin shpumpkin! A roasted butternut squash purée makes the silkiest, smoothest, tastiest pumpkin pie you can imagine.
Notes:
- For a more visual guide to making the pie dough, rolling it out, and crimping the edges, watch the video below .
- I love my Emile Henry pie plate (similar to this one ).
- Also, if you cannot muster the energy to roast a butternut squash — but please please try…you won’t be disappointed — you can use one 15-oz can of pumpkin purée in place of the 2 cups of squash purée.
- One medium butternut squash (2 lb. 10oz) yields about 3 cups purée.
- On Cracking : More often than not, my butternut squash pie will crack after it has finished baking. I have researched why this happens and consistently have found two answers: overcooking and cooling too quickly. The solutions? Do not over-bake the pie; do not let it cool too quickly. I have tried both: I test the custard with an instant-read thermometer and end the baking when it reaches 175ºF. I turn the oven off after the pie has reached 175ºF, crack the oven door, and let the pie cool slowly. No matter what I do, the pie cracks. My solution:
- Pie Crust Cookies
For the pie crust:
- Homemade Pie Dough (one parbaked shell)
For the pie:
- 1 medium butternut squash, about 2.5 lbs or enough to yield 2 cups of purée, see notes above
- 1 1/2 cups heavy cream
- 3 eggs, beaten
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground or powdered nutmeg
- 1/8 teaspoon ground cloves (I omit)
For the whipped cream:
- 1 cup heavy cream
- confectioners’ sugar
- flaky sea salt, such as Maldon
- Preheat the oven to 400ºF.
- Halve and clean the butternut squash, rub the flesh lightly with olive oil, and bake on a parchment-lined baking sheet, cut-side down, until very soft, about an hour (but start checking after 45 minutes).
- Lower the oven temperature to 350ºF.
- When the squash is cool enough to handle, scoop out the flesh, transfer it to a food processor, and puree until smooth. Measure out 2 cups. In a large bowl, whisk together the eggs, cream, salt, sugar, and spices. Whisk in the squash.
- Place the parbaked pie shell on a parchment-lined baking sheet. Add the squash mixture to the pie shell and bake at 350ºF for 55 to 65 minutes or until the center is barely set. Let cool completely before serving.
- To make the salted whipped cream: Whip heavy cream in the bowl of a stand mixer until soft peaks begin to form. (You can do this by hand, too, with a bowl and whisk.) Add confectioner’s sugar — start with 1/4 cup and add more to taste. Add a big pinch of sea salt and beat until the peaks begin getting firmer. Taste — the mixture should be slightly sweet and the salt should be noticeable, though the whipped cream should not taste salty.
- Prep Time: 25 minutes
- Cook Time: 1 hours 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Find it online : https://alexandracooks.com/2014/11/20/ronnie-hollingsworths-excellent-squash-pie/
Hi Friends,
I hope you all had a wonderful Thanksgiving. I write today with a few gift ideas from the beautiful kitchen and home shop, Provisions by Food52 . If any of you have visited the Provisions shop you’ve likely struggled to pull yourself away, to stay focused, to resist buying just a teensy tiny something .
From vintage pie servers to letterpress coasters to fluted stoneware tart pans , every item is striking in both form and function, screaming: You need me in your kitchen. Immediately.
It can be overwhelming, but what is especially nice about the Provisions site is the Collections page , which will help you stay focused. There are collections dedicated to individuals — The Baker , The New Cook , The Cocktail Connoisseur, The Gardener , The Coffee Lover — but also to subjects — stocking stuffers , cookbooks , lighting . And, of course, there are a selection of items that can be found exclusively on Provisions.
PS: What to do with all of those leftovers.
A few of my favorite Provisions:
- Turk Forged Iron Fry Pan (my favorite pan) 2. Genius Recipes Cookbook (sneak peak here. )
- Brooklyn Slate Cheese Board, Knife and Soapstone Pencil Set 4. Olivewood Spreaders
- Pour la tourtière d’Annette Stoneware Pie Plate 6. Fine Linen Printed Napkin
- Grocery Bag Holder 8. Linen Cocktail Napkins
- Beehive Utensil Crock 10. Salt Cellar
- Hand-Forged Triangle Dinner Bell 12. Moscow Mule Copper Cups
- Apple-a-Day Lamp 14. Animal Magnets & Card Holders
- Highball Glasses 16. Sandwich Wrap Trio
- Sugar & Creamer Set 18. Slip Cast Grigri Growler
- Black Walnut Bread Lame 20. 2015 Buy Local Calendar
- Cake Bunting 22. PieBox
- Cedar & Eucalyptus Holiday Wreath with Burlap Ribbon 24. Burlap Tree Skirt
All images above credit to Provisions by Food52 .
A few favorites I have collected over the years: placemats (seen in this post ), vintage silverware , bud vases , cutting boards , mini bowls : This is that Turk Forged Iron Fry Pan (gift #1) with the Canal House Chicken with Lemon from the Genius Recipes Cookbook (gift #2). I swear this pan browns and crisps meat better than any other,
and it makes the best eggs,:
and you barely have to clean it:
A quick wipe with a paper towel usually does the job. Occasionally I need to give it a gentle scrub.
I love my cake bunting :
and my PieBox :
