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A slice of caramelized butternut squash pie with a dollop of whipped cream on a plate with a fork.
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4.67 / 3 votes

Caramelized Butternut Squash Pie

This caramelized butternut squash pie is silky and creamy without being pasty or heavy. Even with the hefty dose of ginger, the flavor is fresher and brighter than its pumpkin kin, but close enough to fool people come Thanksgiving.
Prep Time35 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Servings: 6 to 8 servings
Calories: 478

Ingredients

  • 1 Perfect Pie Crust
  • 2 1/2 pounds butternut squash, peeled, seeded, and cut into 2-inch (5-cm) chunks
  • 2 tablespoons (1 oz) unsalted butter, cut into pieces
  • 2 teaspoons granulated sugar
  • 1 cup heavy cream
  • 1 large egg
  • 2 large egg yolks
  • 1/4 cup light brown sugar
  • 3 tablespoon brandy
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground ginger
  • 1 to 2 teaspoons finely grated ginger, or more to taste
  • 1/4 to scant 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • Pinch kosher salt
US - Metric

Instructions

  • Place the pie crust dough between 2 sheets of plastic wrap and roll it into a 3/8-inch-thick round. Line a 9-inch pie pan with the dough. Use your thumb and forefinger to flute the edges and refrigerate for at least 30 minutes or up to 1 day. (If chilling the dough for more than 2 hours, lightly cover the dough with plastic.)
  • Preheat the oven to 375°F (190°C).
  • Line the crust with foil, fill with pie weights, and place on a baking sheet. Bake until the crust is set, about 15 minutes. Remove the foil and weights and bake until the crust is pale golden, 5 to 10 minutes more. Let cool.
  • While the pie crust is baking, prepare the filling. Place the butternut squash on a baking sheet, dot it with the butter, and sprinkle it with the granulated sugar. Roast the butternut squash, stirring every 10 minutes, until it's fork-tender, 30 to 35 minutes. For a slightly more complex, caramelized flavor, roast the squash until it begins to darken at the edges and is almost candied, 5 to 10 minutes more.
  • Purée the butternut squash in a food processor until smooth (you should have about 1 3/4 cups purée; if you have extra, reserve it for another use such as ravioli filling). Add the cream, egg, yolks, brown sugar, brandy or rum, vanilla, ground ginger, grated ginger, nutmeg, cinnamon, and salt to the butternut squash and purée until combined. Scrape the filling into the cooled pie crust and smooth the top with a spatula.
  • Reduce the oven temperature to 325°F (163°C). Bake the butternut squash pie until the filling is just set but still jiggles in the middle, 35 to 40 minutes. Let the pie cool completely before slicing.

Nutrition

Serving: 1slice | Calories: 478kcal | Carbohydrates: 48g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 157mg | Fiber: 5g | Sugar: 15g