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!