Easy Pumpkin Pie {Butternut Squash}

With the subtle spiciness and nuanced sweetness, this pie is full of warmth and comfort. The best part? It's super easy to make!

What’s your favorite pie? Mine has always been pumpkin pie.

So a week ago, I bought a whole squash for the first time. My first take on the squash? Naturally, I had to start with a Squash Pie!

I’ve never prepared a squash from, well, a whole squash. I’ll confess - I struggled a bit with the peeling. After 3 solid hours of peeling, roasting, and finally ‘squashing’, I was rewarded with 7 cups of squash purée!

This recipe gives you a pie that is mildly sweet from molasses, rich and creamy from warm spices and milk.

The best part is that it's so easy to put this together - you mix all the wet ingredients together in a large bowl, dry ingredients together in a smaller bowl, and then mix all together. That's really it. No complicated business here.

Plus, this recipe is pretty flexible. If you add a little more or less of some ingredients because you ran out of them or you do not own a scale, this pie's still going to turn out GREAT. (Just don't go crazy with the spices or salt!)

Preparation Time 2.5 hours

(Purée preparation if making purée at home)

15 mins

(Assembling ingredients) Baking Time 1.5 - 2 hour Serving Size 8 Slices

(1 Pie in a 9 inch/22cm Pie Dish)

Ingredients

Pie Filling

Wet Ingredients

1 and 3/4 cups (400 gr) Pumpkin Purée (or any other Squash Purée), canned or homemade
1 tbsp Butter, softened to room temperature
2 Eggs (large, 56-63 gr without shell), at room temperature
1 cup (240 ml) Milk (whole is better but 2% is OK as well)

Dry Ingredients

1 tbsp Cornstarch
2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
3/4 tsp Ground Ginger
1/2 tsp Salt
2/3 cup (135g) Brown Sugar, or 3/4 cup (150g) if you prefer sweet

Pie Crust

1 Round Pie Crust

Instructions

1. Preheat the oven to 375°F (190°C) without fan or 350°F (175°C) with fan.

2. Add all the dry ingredients together -cornstarch, ground cinnamon, nutmeg, salt, and brown sugar- in a small bowl and mix well.

3. In a separate large bowl, mix the squash purée with butter. Add the eggs and pour milk into the purée mixture as you stir to mix.

4. Mix in the dry ingredients into the squash purée mixture. The batter should now have the consistency of thick soup. At this point, you can taste the purée filling. The level of natural sweetness differs by brand or variety of squash used. So feel free to add sugar (tablespoon by tablespoon) to your liking.

5. Place the pie crust dough into a 9 inch/22cm pie dish. You can flute the edge if you'd like. Pour in the pie filling.

6. Bake for 1.5 hour. Check the centre of the pie at 1 hour 30 minute mark with a toothpick (or anything else very thin that won't leave a big visible hole). If it comes out with some crumbs attached (not liquid), it's ready. If not, bake for another 10-15 minutes and check again - repeat this until the toothpick comes out clean.