This is not your average pumpkin pie! No canned pumpkin used here. The natural and rich flavor of the pumpkin with the creamy texture and bold spices is EVERYTHING. You’ll never want to use that canned stuff again, trusssssst me!!!!! This recipe is worth all the extra effort and will definitely be a hit at your next thanksgiving.
You can use any type of pumpkin or squash for this pie but my favorite is butternut squash. It’s creamy and velvety and makes the perfect pumpkin pie filling in my opinion. Double the recipe because people will be asking for more!
*Makes 1 pie
1 cup sifted sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp allspice
¼ tsp ground ginger
3 cups of butternut squash peeled and cut into 1 inch. Cubes (no seeds)
⅔ cup heavy cream
1¼ cup evaporated milk
2 egg yolks
1/2 tsp. vanilla extract
**Use pie crust recipe from the website**
Preheat oven to 400F
In a small bowl mix together your sugar and spices until its all well combined.
In a medium size saucepan add your butternut squash, evaporated milk and heavy cream. Bring to a boil over medium high heat. Once it starts bubbling bring it down to a low-medium heat and let it simmer for about 20 min. until squash has softened and is for tender. Make sure to constantly stir with a wooden spoon and scrape the bottom. VERY important you do this to make sure it doesn't burn.
Once your squash is fork tender, add your sugar & spice mix to the pan and stir while cooking for 2 min. (Your house should be smelling like a bath & body works fall candle right about now). Take the pan off the burner and let it cool for a few minutes then add it to a blender and blend for a few minutes until its nice and smooth. Let this mix to completely cool.
Now that your mix in your blender is cooled add you vanilla extract, eggs & egg yolks to it and blend again. (we make sure it cools so you don't end up with scrambled eggs).
Place you PAR-BAKED pie crust (look at the pie crust recipe on the site) on a baking sheet and pour in your filling. Make sure you get every last drop of that deliciousness using a spatula.
Bake for 10min. At 400F uncovered. After ten min. Reduce the heat to 350F and tent your pie with aluminum foil making sure it doesn't touch the top of the pie) and bake for another 40min. You’ll notice the center of the pie will puff up. Take out of the oven and let cool for at least 45min. Top with my homemade whipped cream recipe, yum!