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Roasted Butternut Squash Pie

Saura Kline
Like pumpkin pie with butternut squash instead!
Servings 10

Ingredients
  

Crust

  • 1/2 cup butter, cold
  • 1 1/4 cup flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2-3 Tbsp. cold water

Filling

  • 1 1/2 cups butternut squash puree
  • 1 1/2 cups cream
  • 2 eggs
  • 2 yolks
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ginger

Instructions
 

  • To make butternut squash puree, slice and core 1 butternut squash. Cut into smaller chunks and bake in a 375 degree F oven until fork tender. Transfer to blender and blend with 2-4 T of water until you reach a smooth consistency.
  • To make pie crust, add all ingredients to food processor except cold water. Pulse until dough comes together, and use cold water as needed until dough forms into a ball.
  • Wrap with plastic and chill for 30 minutes.
  • To make filling, blend all ingredients together.
  • Preheat oven to 350 degrees F.
  • Unwrap dough and roll out on a surface dusted in flour. Roll to about 1/8” thickness.
    Place dough into your pie tin. Roll up sides and crimp edges. Chill pie shell in a freezer for 10 minutes.
  • Use pie weights to blind bake pie crust for 15 minutes.
  • Remove pie weights and pour in filling. Bake for 20 minutes longer.
  • Reduce oven temperature to 275 degrees F, and bake for an additional 20 minutes.
  • Filling should look set and not liquid.
    Chill pie for 2 hours before slicing and serving.
    Enjoy!