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Active Time
45 minutes (only 5 minutes with components prepared in advance)
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin" than anything from a can. By that same token,homemade condensed milkis rich and creamy like no other. Baked together in a crisp and flakyAll-Butter Pastry Crust, these DIY ingredients elevate a traditional pie into something more than the sum of its parts.
Ingredients
1 (9-inch) pie; 8 to 12 servings
Butternut Custard:
For the pie:
Prepare the squash purée:
Step 1
调整炉架和preh中下位置eat to 400°F. Split the squash lengthways, scoop out the seeds, and place cut side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes.
Step 2
When the squash is cool enough to handle, use a large spoon to scrape out the pulp. Pulse in a food processor until smooth, or rub through a double-mesh sieve. Measure out 14 ounces (1¾ cups) squash purée. Use warm, or refrigerate in an airtight container for up to 1 week.
Make the pie:
Step 3
调整炉架和preh中下位置eat to 375°F. In a medium bowl, whisk the squash purée, Quick Condensed Milk, brown sugar, vanilla, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs until smooth. Pour into the baked crust, place on an aluminum baking sheet, and bake until the custard has puffed into a gentle dome, about 25 minutes. Reduce oven temperature to 350°F and continue baking until the custard is firm around the edges but still wobbly in the very center, about 25 minutes more (200°F; 210°F if the probe touches the crust). Let cool at room temperature until the custard is set, about 2 hours.
Step 4
Cut the pie with a chef's knife. If you like, serve with dollops of whipped cream and a sprinkling of crushed toffee. Wrapped in plastic, leftovers will keep for up to 4 days at room temperature.
Make Ahead
Step 5
From the No-Stress All-Butter Pastry Crust, which can be rolled, shaped, and frozen months in advance, to the Quick Condensed Milk and squash purée, every element of this recipe can be made well ahead, so don't feel as if you need to tackle it all at once.
Step 6
Leftover squash purée can be refrigerated for up to 1 week.
Leave a Review
Reviews (4)
Back to TopThe pie took longer than usual due to the roasting of the squash and the from-scratch sweetened condensed milk, but it's a simple recipe, nonetheless. The final result looks great and tastes good, but it doesn't have a big pumpkin or (or even squash) taste. All I notice is the how sweet it is. It's a bit much for my taste. If I were to make this again, I'd nix the brown sugar since there's already a full cup on the sweetened condensed milk. Even the traditional Libby's Pumpkin Pie recipe only calls for 3/4 cup of sugar, half the total sugar content in this recipe. The sweetness even overwhelms the added pumpkin pie spice, also twice as much than I normally use. I'd consider making this recipe again but only with modifications.
Anonymous
Mechanicsburg, PA
10/31/2022
Really great flavor. We had a pumpkin pie taste test with 5 pies (some store bought) and this was the winner. The condensed milk was time consuming due to constant stirring, and mine took longer than the recipe suggested, so next time I will try with canned instead of homemade. Otherwise this came together easily. It has a lovely flavor and nice firm texture which I like, but isn't the light whipped texture that some are used to.
Holcomb44
Louisville KY
12/3/2021
This was very very tasty, and relatively easy to make. The most labor intensive part was making the sweetened condensed milk. I’m sure it may have added something making my own, but next time I will use store-bought to make this pie faster and easier. It is also sweeter than most pumpkin pies I’ve had which was not a problem for me, but some bakers may want to halve the brown sugar they add (otherwise the recipe has twice as much sugar as Libby’s Pumpkin Pie recipe)
kellensapp5543
Columbia, MO
4/25/2020
While I love this book generally, I do feel the need to point out that there is no such thing as "true pumpkin," as the name "pumpkin" itself has no botanical meaning--all pumpkins are squashes. Some are certainly better for eating and/or baking than others; some are best left cooked and mashed into the dog's dinner; others are inedible or grown primarily for their seeds.
qktiles
Finger Lakes NY
11/11/2017
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