Butternut Squash Pie (MRS)

By hmp13

This extremely moist pie tastes milky and sweet. The consistency is nothing like pumpkin pie, rather than being a smooth custard, it’s sturdy and textured.

Ingredients

• 1/2 recipe plain pie pastry or vinegar pie crust
• 1 pound butternut squash
• 1 cup white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• Pinch of salt
• 1 1/2 cups hot whole milk
• 2 eggs
• 1 egg yolk
• 1 tablespoon butter, melted

Preparation

Step 1

Preheat the oven to 400. Lightly grease a baking sheet or 9 by 13 inch baking pan or line it with foil.

Cut the squash in half lengthwise, scoop out the seeds, and place on the baking sheet cut side down. Bake for about 30 minutes, until tender. Once the squash is cool enough to handle, scoop the flesh into a bowl and mash it. Measure out 2 cups of squash and refrigerate any leftovers for another use.

Turn the oven up to 425. Line a 10 inch pie plate with the rolled out crust.

Put the sugar, ginger, cinnamon, nutmeg and salt in a bowl and stir to combine. Blend in the milk, squash, eggs, egg yolk and butter. Pour the filling into the crust, just to the top of the crust; discard any extra filling, or pour it into a small greased custard cup and bake it alongside the pie (it will probably be done sooner than the pie).

Bake for 50 to 60 minutes or until almost completely set. The filling should wobble very slightly in the center when the pan is jiggled, but a knife inserted in the center should come out clean. Check the crust halfway through the baking time; it will probably need pie shields or foil to prevent overbrowning. Cool on a wire rack 1 to 2 hours before slicing. Serve at room temperature.