- Prep time
- 1 hour
- Cook time
- 45 minutes
- 6 to 8 servings
Instead of making yet another classic pumpkin pie, try using butternut squash as the secret ingredient to make a "better-than-pumpkin" pie!
- 1 recipe Pâte Brisée
- 1 pound butternut squash, roasted, chilled and peeled
- 2 cups sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Preheat oven to 425ºF.
Prepare pie tin with pie dough from our Pâte Brisée recipe.
Combine remaining ingredients in a bowl and puree with an immersion blender until smooth. Pour into unbaked prepared pie tin.
Bake at 425ºF for 15 minutes. Lower oven temperature to 350ºF and continue to bake for an additional 30-40 minutes, until a toothpick inserted 2 inches from the crust comes out clean. Let cool completely before serving.