- 10
- 30 mins
- 180 mins
Ingredients
- Baked Pie Shell
- 1 small butternut squash, cut lengthwise in half and seeded
- 3 large egg
- 3/4 cup packed light brown sugar
- 1 cup heavy or whipping cream
- 2 Tablespoons brandy
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Preparation
Step 1
1. Prepare baked pie shell, following deep-dish variation, as recipe directs through chilling in step 3.
2. Meanwhile, preheat oven to 425º F. Line jelly-roll pan with foil; spray with cooking spray. Place squash, cut side down, in prepared pan. Bake 25 minutes. Turn squash cut side up; bake 25 minutes longer or until fork tender. Cool and peel. Transfer squash to food processor with knife blade attached. Process squash until smooth (you should have 1 3/4 cups puree).
3. On lightly floured surface, with floured rolling pin, roll dough into 14-inch round. Ease dough into 9-inch deep-dish glass pie plate, gently pressing dough against side of plate. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form high edge. To make decorative turret edge: With knife, make cuts down through edge to rim of pie plate, spacing the cuts 1/2 inch apart. Fold alternate pieces toward center and rim. Freeze pie shell 15 minutes.
4. Line pie shell with foil and fill with pie weights, dried beans, or uncooked rice. Bake pie shell 15 minutes. Remove foil with weights and bake 10 minutes longer or until golden. Cool on wire rack. Turn oven control to 350º F.
5. In large bowl, with wire whisk, mix eggs and sugar. Add cream, brandy, cinnamon, ginger, nutmeg, salt, and squash; whisk until well combined and smooth.
6. Pour filling into cooled pie shell. Bake 1 hour 15 minutes, or until set in center. Cool on wire rack at least 1 hour for easier slicing. Refrigerate leftovers.