Ingredients

The following ingredients have 8 Servings
  • 2 cups pureed butternut squash ((about 900g))
  • 14 ounces sweetened condensed milk ((400g))
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 1 1/4 cups unbleached all-purpose flour ((about 160g))
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 stick cold unsalted butter ((4 oz. or 115g, cut into small cubes))
  • 3 tablespoons ice water
  • 1 egg ((beaten with 1 tablespoon water))

Instruction

  • Preheat your oven to 425 degrees F. In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth. Set aside.
  • Prepare your pie dough. In a large bowl, combine the flour, sugar, and salt. Use a pastry cutter or 2 butter knives to cut the butter cubes into the flour mixture, until the mixture resembles coarse crumbs. Add the water and stir in with a fork until the dough just comes together.
  • Transfer to a lightly floured work surface and squish the dough together into a ball. Flatten it into a disk and use a lightly floured rolling pin to roll it out into a 12-inch round. Arrange the dough in a 9-inch pie plate.
  • Whisk together the filling mixture again to ensure it’s well-combined, and pour into the prepared pie shell. Take your egg wash mixture and brush the edges of the crust.
  • Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue baking for about 35 minutes more, or until a butter knife inserted on the outer edges of the pie comes out clean. Serve with whipped cream or ice cream!