This very easy recipe is perfect for fall. It uses butternut squash instead of pumpkin, which is equally delicious in taste, but easier to cook. It has the flavors of brown sugar and cinnamon, and it’s sure to bring a smile to your face. Try it instead of pumpkin pie at the next holiday dinner or get-together.
- All-purpose flour, for surface -
- Pate Brisee or Puff Pastry - 1 pkg
- butternut squash halved - 3 lb-4lb
- or canned pumpkin puree' - 2 cups
- packed light-brown sugar - 3/4 cup
- cornstarch (2 tbs. if using fresh squash) - 1 tablespoon (2 tbs. if using fresh squash)
- 1/2 teaspoon coarse salt - 1/2 teaspoon
- 3/4 teaspoon ground cinnamon - 3/4 teaspoon
- 3/4 teaspoon ground ginger - 3/4 teaspoon
- 1/4 teaspoon freshly grated nutmeg - 1/4 teaspoon
- ground cloves - 1/4 teaspoon
- pure vanilla extract - 1 teaspoon
- large eggs - 2
- half-and-half - 1 cup
- For Whipped cream
- heavy cream - 1 cup
- maple syrup - 2 tablespoons
- Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. With the scraps make some decorative shapes and bake them on a separate pan.
- STEP 2
Preheat oven to 350/375 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 30 minutes. Carefully remove foil and beans. Cool crust completely before filling.
- STEP 3
In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and squash. Whisk in half-and-half. Pour mixture into cooled pie crust. Cover the crust only with some aluminum foil. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
- STEP 4
Make whipped cream: In a medium bowl, with an electric mixer, beat cream and maple syrup until soft peaks form.
If making in advance, cover cooled pie in plastic, and refrigerate up to 2 days. When refrigerating pie, cover first with a paper towel, then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets.