This pie is my favorite one so far. I love anything that resembles pumpkin. I feel like the butternut squash gives the filling a nuttier, butterier taste. The roasting of the puree creates a nice balance of flavor. It’s not too sweet and is very flavorful.
The Filling: Yield: filling for one 9 inch pie
12 oz roasted butternut squash puree
10 oz heavy cream
2 egg yolks
0.25 oz vanilla extra
4 oz dark brown sugar
2 oz granulated sugar
0.02 oz kosher salt
0.25 oz ground ginger
0.25 oz ground cinnamon
0.08 oz ground nutmeg
Pinch of cayenne pepper
- Whisk the eggs, yolks, vanilla, brown sugar, granulated sugar, salt, and spices together until combined.
- Add the puree and whisk until smooth.
- Add the heavy cream.
Directions for the Dough and Baking:
- Roll out one disk of the dough to be an inch larger than the 9 inch pie tin.
- Any extra dough can be used to make decorations for the crust. Make sure to egg wash the bottom of the decorations to make sure that they stick to pie shell.
- Place the dough in the pie tin and cut the excess dough that hangs over the edge with a bench scraper or scissors.
- Dock the dough with a fork.
- Chill in the fridge for 10 minutes.
- Place a coffee filter in the center of the pie tin and make sure that it is pushed all the way towards the edges.
- Fill the filter 3/4 the way full with blind baking beans, rice, or dried beans.
- Bake until the edges of the dough turn a pale white and then remove the beans when the whole pie shell has some color in a 425F oven. This whole process takes about 10 minutes.
- Egg wash the crust and then bake until the bottom of the crust is done. This takes another seven minutes.
- Fill the prebaked shell with the puree mixture and then bake for another 20 minutes until the center sets in a 300F oven.