Butternut Squash Pie

Prepare the crust by combining 1 1/4 cups of all-purpose flour and 1/2 teaspoon of salt in a large mixing bowl, stirring until combined. Next, use a pastry cutter or fork to cut in 1 stick of diced cold butter (8 tablespoons).

Once butter is cut in, the mixture should resemble small pebbles. Add 1/3 cup cold water and stir until combined. The dough should look shaggy; gently knead it until it comes together into a cohesive ball.

Flatten it into a disk, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes.

Preheat the oven to 350°F. Slice the butternut squash in half lengthwise, then remove the seeds and fibers, keeping the flesh intact.

Line a baking sheet with aluminum foil. Spray the cut side of the squash with non-stick vegetable cooking spray, then place it cut side down on the prepared baking sheet. Bake for 45 minutes to an hour, or until the squash is soft. Insert a knife, and if it slides in easily, the squash is ready.

Roll out the pie crust and gently fit it into a 9-inch pie dish. Finish the edges by fluting them or pressing with the tines of a fork for a decorative touch.

Scoop 15 ounces of cooked butternut squash from its skin into a medium bowl. Use a potato masher to mash the squash until it’s smooth.

Make the filling. In a large mixing bowl, combine 15 ounces of cooked squash, 2/3 cup of dark maple syrup, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, 1/8 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Stir until well mixed and smooth.

In another bowl, whisk together 1 1/3 cups of evaporated milk and 2 eggs. Once combined, add it to the butternut squash mixture and stir until thoroughly blended.

Pour the mixture into the prepared pie crust. Bake for 45 minutes or until the center of the pie is set and firm.

Rotate the pie halfway through baking to ensure even cooking. If the crust begins to brown too much, wrap the edges in aluminum foil or use a crust protector. Let the pie cool completely, then refrigerate it until fully set before slicing.

To make homemade whipped cream, mix 1 cup of heavy whipping cream, 1 teaspoon of vanilla extract, and 2 tablespoons of confectioners' sugar in a stand mixer bowl. Use a stand mixer with a whisk attachment or a hand mixer to beat on high speed for a few minutes until soft, stiff peaks form. Store it in an airtight container in the fridge until you're ready to serve.

Enjoy!

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