Roasted Butternut Squash Pie
Ingredients
The pastry
-
2½
cups
all-purpose flour
-
2
tablespoons
sugar
-
½
teaspoon
table salt
-
16
tablespoons
unsalted butter
-
½
cup
ice water
-
2
tablespoons
ice water
The filling
-
1
medium
butternut squash
-
1½
cups
heavy cream
-
3
large
eggs
-
¾
cup
sugar
-
1
teaspoon
cinnamon
-
½
teaspoon
ginger
-
½
teaspoon
salt
-
½
teaspoon
freshly ground or powdered nutmeg
-
⅛
teaspoon
ground cloves
For the whipped cream
-
1
cup
heavy cream
-
to taste
tablespoons
confectioners’ sugar
-
to taste
pinches
flaky sea salt
Instructions
- Prepare the pie dough by pulsing flour, sugar, and salt in a food processor, then adding butter and pulsing until the mixture resembles peas.
- Add ice water and pulse until crumbly. Chill the dough for 30-60 minutes if time allows.
- Roll out the dough to fit a 9-inch pie plate, crimp the edges, and chill again if possible.
- Preheat the oven to 425ºF and parbake the crust for 15-20 minutes until edges are lightly colored.
- Roast the butternut squash at 400ºF until soft, then puree until smooth and measure out 2 cups.
- In a bowl, whisk together eggs, cream, sugar, salt, and spices, then mix in the squash puree.
- Pour the filling into the pie crust and bake at 350ºF for 55-65 minutes until set.
- Prepare whipped cream by whipping heavy cream and adding confectioners’ sugar and sea salt to taste.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
16g
Total carbohydrates
24g
Total protein
4g
Sodium
150mg
Cholesterol
80mg
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