Prep Time 1h Cook Time 1h
A delicious alternative to traditional pumpkin pie, this scrumptious squash creation is also a real kid-pleaser. Who says you can't pack vegetables into dessert?
by Betsy Block
What you'll need
- Small (2-pound) butternut squash
- 1 tablespoon vegetable oil
- 1 frozen deep-dish piecrust
- 1/2 cup light cream
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger (optional)
- 1/4 teaspoon allspice (optional)
- 1/8 teaspoon salt
- 3 large eggs
Notes:
Yields 12 servings
How to make it
- Heat oven to 400 degrees. Halve the squash lengthwise, then let your helper scoop out the seeds. Line a baking pan with foil and put the squash in the pan, cut sides up. Rub the cut sides with oil, then bake until very soft, about 1 hour.
- Half an hour after you put the squash into the oven, take the piecrust out of the freezer; defrost until soft, 10 to 15 minutes. Have your sous-chef prick the bottom of the crust with a fork, then bake it next to the squash until the edges just start to brown, 5 to 8 minutes.
- Take the squash and piecrust out of the oven and set them on a rack to cool. Turn oven down to 375 degrees.
- When the squash has cooled a bit, let your helper scoop the flesh into a blender or the bowl of a food processor, then add the cream, sugar, spices, and eggs. Pulse, scraping down the sides as needed, until smooth.
- Put the cooled pie shell on a cookie sheet and pour in squash mixture. Bake until filling is set and crust is golden brown, 40 to 45 minutes. (After 20 minutes, check the crust; if it's getting too brown, tent a large piece of aluminum foil over the pie while it finishes baking.)
- Cool pie for 15 minutes before serving; if you want to save it for later, cool it to room temperature (about 2 hours) and then store in the fridge. (Bring the pie back to room temperature before serving.)
