Butternut Squash Pie

I really like how sweet and creamy butternut squash are, and am always looking for new ways to use them (and other squashes.)

I made this pie for my family get together for Chanukah and they really liked it! Can be a side, or with whipped cream for a slightly healthier dessert. 

What you will need:

1 crust, store bought or homemade (recipe here)

For the Filling:

2 large eggs

1 ½ tsp vanilla extract

½ cup dark brown sugar

¼ tsp sea salt

1 ½ tsp ground ginger

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cardamom

1 ½ cups roasted squash purée

¾ cup heavy cream

Whipped cream, for garnish (optional)

Directions:

Roasted Squash Purée: heat oven to 400°. Slice into 1” sections (or buy pre cut squash to save time), coat with 1 tbsp oil, and place in a single layer on a sheet pan. Bake until tender and beginning to caramelize, about 40 minutes.

Cool slightly, blend with an immersion blender or food processor until smooth.

For Filling:

Preheat the oven to 300°.

Combine eggs, vanilla, sugars, salt and spices in a bowl with an immersion blender or food processor, and blend until smooth. Add squash purée, and blend until smooth. Pour in heavy cream, and blend to combine.

Pour filling into a hot prebaked shell, and bake for 20 minutes. Turn the oven up to 325° and continue baking for another 20-25 minutes until filling is set ⅔ of the way in from the perimeter and the center still jiggles, about 40-45 minutes total (custard will continue to cook after pie is removed from the oven). Tent Pie crust edges loosely with foil if browning too quickly.

Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream, if desired. 

Enjoy!