135 minutes
A rich and flavorful twist on the classic pumpkin pie, using roasted butternut squash with a blend of spices and a splash of bourbon, rum, or vanilla extract for an extra special touch.
Butternut Squash, cut into 1.5-inch chunks
0 lb
cups
tablespoons
Unsalted Butter, cut into small pieces
tablespoons
Pie Dough, rolled out
0 oz
each
Light brown sugar
cups
teaspoons
teaspoons
Ground Nutmeg
teaspoons
teaspoons
Bourbon
tablespoons
teaspoons
1. Roast the Squash
Preheat the oven to 400 degrees and place a rimmed baking sheet on the lower rack. On a separate baking sheet lined with parchment paper, arrange the butternut squash chunks. Drizzle with heavy cream, sprinkle with sugar, and dot with unsalted butter. Roast for 40-50 minutes until tender and caramelized.
2. Prepare the Pie Dough
Roll out the pie dough on a floured surface into a circle large enough for a 9-inch metal pie pan. Fit the dough into the pan, trim the edges, and crimp decoratively. Freeze the pie shell for at least 30 minutes.
3. Blend the Filling
Increase the oven temperature to 425 degrees. Blend the roasted squash with the remaining heavy cream, eggs, light brown sugar, ground ginger, cinnamon, nutmeg, allspice, bourbon, and a pinch of fine sea salt until smooth.
4. Bake the Pie
Pour the filling into the chilled pie shell. Place it on the hot baking sheet in the oven and bake at 425 degrees for 10 minutes. Then, lower the temperature to 300 degrees and bake for an additional 35-45 minutes until the crust is golden brown and the center slightly jiggles.
5. Cool the Pie
Allow the pie to cool completely on a wire rack before serving to let the flavors meld and the filling set.
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