Butternut Squash Pie
1 pie crust
(I make my own, based on Baking Illustrated’s recipe)
2 c butternut squash puree
1/3 c brown sugar
1 large egg
1/3 c milk (I used coconut)
1 ½ tsp pumpkin pie spice
or ¼ tsp each: nutmeg, cardamom, ginger, cloves + ½ tsp cinnamon
½ tsp vanilla
¼ tsp salt
To roast squash, cut in half lengthwise and set facedown on a tray and bake at 400ºF for 1 hour. Allow to cool. Seeds can be removed before or after roasting depending on preference.
Puree squash flesh. I found a medium sized butternut squash to yield just over three cups of puree.
Roll out piecrust, set in refrigerator or freezer until filling is complete.
Mix together butternut puree, egg, sugar, vanilla, salt, and spices, then milk. Pour into piecrust.
Bake at 400ºF for 45 minutes or until set.